Go Back Email Link
–+ servings
Hearty chicken and white bean soup served in a Dutch oven with a ladle.

Chicken and White Bean Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta
This Chicken and White Bean Soup is an easy, one-pot meal that’s creamy without cream, filling, and naturally high in protein and fiber. Made with simple pantry ingredients, tender chicken, beans, and leafy greens, it’s a cozy weeknight soup that keeps you full and satisfied with minimal effort.
USA - Metric

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.
    Step 1 Chopped onion, carrots, celery, garlic and tomato paste sautéing in olive oil in a large pot.
  • 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.
    Step 2 Chicken added to boiling broth with herbs simmering gently.
  • 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.
    Step 3 White beans blended until smooth in a blender and added to the soup for a creamy texture.
  • 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.)
    Step 4 Kale and whole white beans stirred into the simmering soup.
  • Remove the chicken, shred with two forks, and stir it back into the soup. Taste and adjust seasoning.
    Step 5 Shredded chicken on a plate.
  • 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.
    Step 5 Shredded chicken being returned to the pot and stirred into the soup.

Notes

Substitutions
  • 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
 
Tips
  • 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.
 
QR Code linking back to recipe