Chicken and White Bean Soup Recipe

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!

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 203kcal

Author: Stephanie Wilson

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

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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.

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