Chicken and White Bean Soup
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This Chicken and White Bean Soup is a comforting, healthy bowl of deliciousness. Simple to make in 30 minutes, it’s filled with a handful of wholesome ingredients and tender chicken. It’s an easy meal to warm up with on chilly days!
Love chicken soup? Try Chicken Matzo Ball Soup or Chicken Potato Soup too!
Why You Will Love This Soup
For me, soup season is 12 months of the year; it’s never out of season! Many of our readers love seasonal soups, such as Lemon Chicken Orzo Soup, as well as hearty soups like Cream of Mushroom and Curry Lentil Soup.
Then some soups transcend the seasons, like chicken soup of any kind. While I adore soup in the fall and winter, this soup is perfect for any season. Here’s why you’ll love this soup:
- Delicious comfort food! Chicken soup of any kind is the epitome of wholesome comfort.
- Great way to use leftover chicken in an easy-to-make soup that’s ready in about 30 minutes.
- A handful of ingredients is all you’ll need for this quick and healthy soup!
Jump to:
Chicken and White Bean Soup Ingredients
The ingredient measurements are in the recipe card at the bottom of this post, but this will give you an idea of what you need to make this delicious soup!
- Olive oil or oil of choice for sauteing the vegetables
- Vegetables: chopped onion, carrots, celery, and spinach
- Aromatics: garlic, Italian seasoning, salt, and pepper
- Chicken stock or a mixture of chicken stock and water
- Canned white beans, drained. I love Great Northern beans, but cannellini or even navy beans work equally well.
- Cooked chicken (leftovers or Rotisserie chicken): Be sure to shred the chicken; both chicken breasts or chicken thighs (or a combination) work well.
How to Make Chicken and White Bean Soup
Easy step-by-step instructions are in the recipe card below, but here is a quick overview of how to make this simple chicken soup.
- Step 1: Sauté onions, carrots, and celery in a large pot heated with olive oil until tender. Add the garlic and saute for another minute.
- Step 2: Add the chicken stock, seasonings, white beans, and cooked chicken. Bring to a boil, then simmer for 20 minutes, or until the vegetables are tender. In the last few minutes, stir in the spinach and simmer until it is wilted. Serve!
What to serve with this soup
- This chicken and white bean soup is a delicious meal all on its own, but serving it with crusty bread is a great way to round out the meal. Or, make 1 Hour Homemade French Bread and serve it warm from the oven!
- Soup and salad is a combination made in heaven. Make a large seasonal green salad, and you’re all set!
Variations
- Make it creamy (or keep it brothy): For a light body without dairy, purée ½ to 1 cup of the soup using an immersion blender (or mash the beans with the back of a spoon). For a richer finish, stir in a splash of heavy cream, half-and-half, crème fraîche, or a small roux (butter + flour cooked briefly) near the end.
- Vary the greens: Swap the spinach for other greens you prefer, like Swiss chard, kale, or collards. Add toward the end so they stay vibrant.
- Bean variations: Any mild white bean works, such as cannellini, great northern, or navy. Lightly mash some beans for natural thickening. For a heartier bowl, add small pasta (such as orzo/ditalini), gnocchi, or diced potatoes and simmer until tender.
- Herbs & brightness: Finish with fresh herbs. While I love fresh thyme, other herbs like parsley, dill, basil, with a squeeze of lemon are delicious and lift the broth with a bright finish.
- Add a gentle kick: A pinch of red pepper flakes, smoked paprika, or a minced jalapeño can be added to the aromatics, then balanced with lemon at the end.
Make Ahead and Meal Prep
This soup is perfect for meal prep and lunches throughout the week. It also freezes well; leave headspace, reheat gently, and add a splash of broth if it becomes too thick.
Recipe FAQs
Yes - cannellini, great northern, navy, or white kidney beans all work well. If using a firmer bean, cook until tender. You can also lightly mash a portion to thicken the soup naturally.
Definitely. Blend part of the soup with an immersion blender and stir it back in, or add a splash of cream near the end.
Yes. Add raw boneless chicken breasts or thighs with the stock and simmer until fully cooked (about 15-20 minutes). Shred and return to the pot before adding spinach.
Yes. Let the soup cool completely before freezing. Store in airtight containers (leave some headspace). Reheat by simmering gently; add extra broth if the sauce has thickened. Greens may darken slightly upon freezing, so consider adding fresh greens when reheating.
Yes. Sauté the onion, carrot, celery, and garlic in olive oil. Add stock, beans, and seasonings. Cook on High Pressure for 5 minutes, natural release for 5 minutes. Stir in the cooked chicken and spinach, then let simmer using the sauté function until the chicken is warmed through and the spinach has wilted. If using raw chicken, cook on High Pressure for 10 minutes, natural release 5 minutes. Shred the chicken, stir in spinach, and serve.
Reheat gently over low to medium heat. If the chicken is getting dry, add a bit of broth. Add greens at or near the end so they maintain color and texture.
More Soup Recipes You Will Also Enjoy
- Grandmother's Tomato Potato Soup
- 35 Winter Soup Recipes
- Crock Pot Chicken and Rice Soup
- New Year’s Day Black Eyed Peas Soup
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Chicken and White Bean Soup Recipe
Equipment
Ingredients
- 1 tablespoons olive oil or oil of choice
- 1/2 medium onion chopped
- 2 large carrots chopped
- 2 celery ribs chopped
- 2 garlic cloves minced
- 6 cups chicken stock
- 1/2 teaspoon Italian seasoning
- 1 14-ounce can of white beans drained
- 2 cups cooked chicken shredded
- 2 cups fresh spinach leaves roughly chopped
- salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat. Saute onions, carrots, and celery until tender. Add the minced garlic and saute for another minute.
- Pour in the chicken stock, add the Italian seasoning, white beans, cooked chicken, salt and pepper. Bring to a boil then reduce heat. Simmer for 20 minutes, stirring occassionally.
- In the last few minutes, add the spinach and simmer until their wilted and bright green.
Notes
- Beans: Great Northern, cannellini, or navy beans all work; mash a few for creaminess.
- Chicken: Rotisserie or leftover chicken is easiest; raw chicken can be simmered, shredded, and returned to the pot.
- Storage: Keeps 3 days in the fridge or up to 3 months frozen; add fresh greens when reheating for best texture.
- Instant Pot: Sauté the onion, carrot, celery, and garlic in olive oil. Add stock, beans, and seasonings. Cook on High Pressure for 5 minutes, natural release for 5 minutes. Stir in the cooked chicken and spinach, then let simmer using the sauté function until the chicken is warmed through and the spinach has wilted. If using raw chicken, cook on High Pressure for 10 minutes, natural release 5 minutes. Shred the chicken, stir in spinach, and serve.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.