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!
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Why You Will Love This Soup
For me, soup season is 12 months of the year; it’s never out of season! Here, you will find seasonal soups like Lemon Orzo Soup or hearty soups like Cream of Mushroom and Curry Lentil Soup.
Then there are soups that transcend the seasons, like chicken soup of any kind. While I adore soup in the fall and winter, this is a soup perfect for any season.
Here are 3 reasons I love this chicken soup recipe:
- 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!
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).
How to Make Chicken and White Beans Soup
Easy step-by-step instructions are in the recipe card below, but here is a quick overview of the 3 steps it takes to make this soup:
- Saute onions, carrots, and celery until tender in a large pot heated with olive oil. Add the garlic and saute for another minute.
- Add the chicken stock, seasonings, white beans, and cooked chicken. Bring to a boil, and then simmer for 20 minutes, or until the veggies are soft.
- In the last few minutes, stir in spinach and simmer until 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 good to go!
Helpful Kitchen Tools
See my Master’s List for favorite kitchen essentials and small appliances!
- I love this cutting board for chopping vegetables and fruits.
- This Staub Dutch Oven is often in use in my kitchen for making soups, it’s a perfect size. For a larger 6-quart Dutch Oven I also use this Lodge Dutch Oven for a quality alternative!
- A sturdy ladle is also a plus during soup season.
More Soup Recipes You Will Also Enjoy
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Chicken and White Bean Soup
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.