This Chicken and White Bean Soup is an easy, one-pot meal that turns simple pantry ingredients into a creamy, cozy, and fiber-rich dinner that keeps you full and satisfied without much effort.
For more easy chicken recipes, check out our one-pan lemon chicken orzo, Mediterranean chicken lentil soup, healthy chicken salad, and Mediterranean chicken kebab.
Why you'll love this creamy chicken and white bean soup!
This Chicken and White Bean Soup is the kind of recipe Louise and I make when we want something cozy, filling, and easy, without spending all night in the kitchen. It’s a one-pot chicken bean soup that turns simple pantry ingredients into a dinner everyone looks forward to 🍲
It’s creamy without cream, thanks to blended white beans, and packed with tender chicken and leafy greens.
No fancy steps, no special tools — just straightforward cooking that works every time.
If you enjoy Mediterranean-style eating patterns, this soup fits right in: olive oil, beans, greens, and lean protein, all in one bowl 🤍
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken (boneless, skinless thighs or breasts): thighs are more tender, juicier, and harder to overcook, making them very beginner-friendly. Chicken breasts also work well and keep the soup lighter, though they can be slightly drier (still very good here). Shredded rotisserie chicken is convenient, but usually more expensive and higher in sodium. For best flavor and control, choose good-quality chicken without added sodium.
- Extra virgin olive oil: builds flavor from the start and fits Mediterranean-style cooking. Substitute avocado oil or light olive oil if needed.
- Onion: adds natural sweetness and depth. Yellow or white onion work best; shallots are a milder option.
- Carrots: bring gentle sweetness and color. Swap with parsnips or fennel for a different twist.
- Celery: adds savory balance. Leeks or extra carrots work if you’re out.
- Garlic: gives the soup its aromatic base. Garlic powder works in a pinch, but fresh is best.
- Tomato paste: deepens flavor and color without making it tomato-heavy. Substitute crushed tomatoes or omit for a lighter broth in a chicken soup without cream.
- Chicken broth: forms the base of this protein-rich chicken soup. Vegetable broth works well too.
- Dried rosemary: adds cozy, rustic flavor. Fresh rosemary or Italian seasoning both work.
- Dried thyme: keeps the soup balanced. Oregano or a bay leaf are good substitutes.
- Kale: makes this a true chicken soup with white beans and greens. Spinach, chard, or savoy cabbage are all great swaps.
- White beans: add creaminess and make this a naturally high fiber chicken soup. Cannellini, Great Northern, or navy beans all work.
How to Make Chicken and White Bean Soup
Build the flavor base
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 3–4 minutes, stirring often, until the veggies start to soften. Add the garlic and tomato paste and cook for 1 minute, stirring, until it smells really good.
Simmer the chicken
Pour in the chicken broth and bring it to a boil.
Once the broth is boiling, carefully add the chicken thighs. (If you’re using pre-cooked chicken, wait and add it later.)
Season with the rosemary, thyme, salt, and pepper. Lower the heat to a gentle simmer and cook for 15 minutes. Adding the chicken to hot broth helps keep it juicy and flavorful.
Make it creamy (optional)
For a creamy texture without cream, blend 1 can of white beans with 1 cup broth until smooth. Stir the blended beans into the pot. This simple trick is what makes the soup feel extra cozy and rich.
Add beans and greens
Drain and rinse the second can of beans, then stir them into the soup with the chopped kale. Simmer for 10–15 minutes, until the greens are tender and the chicken is cooked through. The chicken is done when it’s white all the way through, with no pink.
Shred chicken
Lift the chicken out and shred it with two forks, then stir it back into the pot. Taste and add more salt or pepper if needed.
Serve hot
Serve hot. This chicken and white bean soup is cozy, filling, and great with crusty bread and a squeeze of lemon or a little grated Parmesan on top. For an even heartier bowl, stir in some cooked rice or noodles before serving.
Tips
- Add the chicken once the broth is boiling: Hot broth cooks the outside of the chicken right away, helping it stay juicier and more flavorful.
- Blend the beans for creaminess: Blending part of the beans makes the soup thick and creamy without adding cream.
- Use good-quality chicken: Boneless, skinless thighs stay juicy and are easier to cook, especially for beginners.
- Don’t rush the simmer: A gentle simmer (not a hard boil) keeps the chicken tender and the broth flavorful.
- Add greens at the end: This keeps them bright, tender, and not overcooked.
- Taste at the end: Beans absorb salt, so always taste and adjust seasoning before serving.
- If you are cooking for mixed diets: Serve Parmesan on the side and use vegetable broth so everyone can customize their bowl.
Frequently Asked Questions
Yes. Chicken breasts work well in this recipe, but they can be slightly drier than thighs. Keep the simmer gentle and avoid overcooking.
Yes, this soup tastes even better the next day as the flavors come together, making it a great easy chicken and white bean soup for meal prep.
Yes. Let the soup cool completely, then freeze in airtight containers for easy future meals.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
More Easy Dinner Recipes to Try
- Salmon quinoa bowl with shawarma spices
- Easy Greek lemon chicken and potatoes
- Greek chicken and bean stew
- Tuna sweet potato patties
- Mediterranean chicken
- Italian tuna salad
- Chicken souvlaki
- Salmon bowls with hot honey sauce
Tried this chicken and white bean soup recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Chicken and White Bean Soup
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 2 carrots sliced into discs
- 1 rib celery chopped
- 2 cloves garlic grated/minced
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 1 pound chicken thighs or breasts - boneless, skinless - sub 3 cups shredded rotisserie chicken
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 5 ounces kale sub spinach, chard, or savoy cabbage - chopped
- 2 cans white beans cannellini or butter beans - 15 oz / 400 g each can - rinsed
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- ½ lemon or grated parmesan for serving
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 onion, 2 carrots, and 1 rib celery (chopped).Cook for 3–4 minutes, stirring, until starting to soften. Add 2 cloves garlic (grated) and 3 tablespoons tomato paste and cook 1 minute, stirring, until fragrant.
- Pour in 4 cups chicken broth and bring it to a boil. Once boiling, carefully add 1 pound chicken thighs.(If using pre-cooked chicken, add it later.)Season with ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Lower the heat to a gentle simmer and cook 15 minutes.
- Optional: Blend 1 can of white beans with 1 cup broth until smooth. Stir the blended beans into the soup for a creamy texture without cream.
- Drain and rinse the second can of beans and add them to the pot with 5 ounces kale. Simmer 10-15 minutes, until the greens are tender and the chicken is cooked through.(Chicken is done when it’s white inside, no pink.)
- Remove the chicken, shred with two forks, and stir it back into the soup. Taste and adjust seasoning.
- Serve hot with crusty bread and a squeeze of lemon or a little grated Parmesan on top. For an even heartier bowl, stir in some cooked rice or noodles before serving.
Notes
- Chicken thighs or breasts → Rotisserie chicken, poached chicken, or leftover cooked chicken
- White beans → Cannellini beans, Great Northern beans, or navy beans
- Kale → Spinach, Swiss chard, or savoy cabbage
- Chicken broth → Vegetable broth or low-sodium chicken stock
- Tomato paste → Crushed tomatoes, tomato purée, or omit for a lighter broth
- Dried rosemary → Italian seasoning or fresh rosemary (finely chopped)
- Dried thyme → Oregano or a bay leaf
- Add chicken to boiling broth for juicier, more flavorful meat
- Blend some beans for creaminess without cream
- Use boneless, skinless thighs for the most tender results
- Keep a gentle simmer, not a hard boil
- Add greens at the end to keep them tender
- Taste and adjust seasoning before serving
- If you are cooking for mixed diets, serve Parmesan on the side
- Store leftovers properly: Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Azra Hadzimehmedagic says
Väldigt bra och lätt att tillaga
Louise Vestergaard says
Thank you for your feedback, Azra!! So happy you liked it 🙂
Tack så mycket!!