This White Bean Chicken Soup Recipe is everything you need to warm your soul and nourish your body. Imagine yourself coming home on a chilly evening, ready for a hearty bowl of comforting goodness. The aroma fills your kitchen. With the tender chicken, creamy Cannellini beans, and a medley of colorful veggies, this soup promises not just a meal but a delightful experience. You see, it’s uncomplicated cooking that brings joy and comfort in every spoonful. Perfect for busy weekdays, a weekend family gathering, or when you just need something cozy, this recipe keeps it simple yet delicious. So, let’s gather our ingredients and step into a culinary adventure that is sure to tickle your taste buds and warm your heart!
Why This Recipe Works
This White Bean Chicken Soup is a perfect blend of wholesome ingredients that create a nourishing and flavorful dish. By using simple yet robust seasonings, fresh vegetables, and tender chicken, this recipe guarantees a comforting experience in every spoonful. The combination of Cannellini beans adds creaminess without the need for heavy cream, making it a lighter, healthier choice without sacrificing taste.
Why You’ll Love This White Bean Chicken Soup Recipe
This recipe is not just about filling your belly; it’s about warming your heart. The rich flavors paired with the soft textures of the beans and chicken make it an ideal soul-soothing bowl during chilly evenings or busy weekdays. Plus, it can be made in one pot, reducing cleanup while maximizing savory delight!
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ cup sliced shallots
- 1 cup diced carrots (baby carrots recommended)
- 1 cup diced celery
- 3 cloves garlic, minced
- 4 cups chicken stock
- 3 cans (14.5 ounces each) Cannellini beans, drained and rinsed
- ½ cup fresh basil, roughly chopped
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons lemon juice
Preparing the White Bean Chicken Soup
Heat the Pot and Prepare the Chicken
Begin by heating a large pot over medium-high heat. In a small bowl, combine kosher salt, paprika, dried oregano, and ground black pepper. Sprinkle the mixture evenly over both sides of the chicken breasts. This seasoning adds great flavor right from the start.
Sear the Chicken
Add 1 tablespoon of olive oil to the pot and let it heat. Once hot, add the seasoned chicken breasts, cooking for 2 minutes on each side until golden brown. This step locks in moisture and creates a delicious crust. Remove the chicken from the pot and set it aside.
Sauté the Aromatics
In the same pot, add the remaining tablespoon of olive oil. Introduce sliced shallots and cook for about 3 minutes until softened. The smell will start inviting. Then, add diced carrots, diced celery, and minced garlic, stirring well to combine. Cook for an additional 3 minutes, stirring occasionally. The veggies bring a fresh crunch and aroma that sets the mood.
Deglaze and Add Stock
Now it’s time to deglaze the pot with a small amount of chicken stock. This step lifts all those flavorful bits stuck to the bottom. Pour in the remaining chicken stock along with the rinsed Cannellini beans. Nestle the seared chicken into the pot, ensuring it is fully covered by the stock and beans. This is where the magic begins!
Simmer the Soup
Bring the soup to a low boil, then cover and reduce the heat to a gentle simmer. Let it cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F. This ensures it’s perfectly cooked and ready to shred.
Shred the Chicken
Once cooked, remove the chicken from the soup and shred it using two forks. The meat should fall apart easily. Return the shredded chicken to the pot. It starts to look and smell divine!
Add Fresh Ingredients
Stir in the roughly chopped fresh basil, baby spinach, and lemon juice. Mix until wilted and well combined. The bright green and lemony taste elevate the soup. Taste, and season with additional salt and pepper if needed. This is your chance to customize the flavor just right.
Serve and Store
Serve your fragrant White Bean Chicken Soup immediately for the best flavor, or let it cool and store in the refrigerator for up to 2 days. Either way, each bowl will make you feel good.
Serving Suggestions
- Serve with crusty bread for dipping, making every bite even more delightful.
- Pair with a fresh garden salad for a complete meal.
- Sprinkle with extra basil or Parmesan cheese for added flavor, enhancing the savory experience.
Tips for Success
- Ensure not to overcook the chicken to keep it juicy and tender.
- For deeper flavor, let the soup sit for a few hours before serving.
- Adjust seasoning according to your taste preferences, making it uniquely yours.
Variations
- Substitute chicken breasts with thighs for a richer taste.
- Add kale or Swiss chard for extra nutrients and a vibrant color.
- Spice it up with a dash of red pepper flakes for heat, creating a lovely contrast.
FAQs
1. Can I make this soup in advance?
Yes, this soup can be made a day ahead and stored refrigerated. The flavors will deepen, making it even better.
2. Is this White Bean Chicken Soup freezer-friendly?
Absolutely! Allow it to cool completely before transferring to freezer-safe containers. It will last up to 3 months.
3. Can I use different beans?
Yes, you can substitute Cannellini beans with Great Northern or navy beans as per your preference, offering new textures.
4. How can I make this recipe vegetarian?
Replace chicken with mushrooms or tofu and use vegetable broth instead of chicken stock for a flavorful, meatless version.
5. What can I use if I don’t have fresh herbs?
Dried herbs can be used; just remember to use only 1/3 of the amount since they are more concentrated.
This White Bean Chicken Soup recipe not only embodies the essence of comfort food but also resonates with a home-cooked warmth that connects families at the dinner table. With its easy preparation and wholesome ingredients, it stands ready to become a cherished staple in your kitchen. Embrace the flavors, share with loved ones, and enjoy the fulfilling experience this delicious soup offers.
Print
White Bean Chicken Soup
This soup is a comforting delight, combining tender chicken, creamy Cannellini beans, and colorful vegetables for a quick and hearty meal.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ cup sliced shallots
- 1 cup diced carrots (baby carrots recommended)
- 1 cup diced celery
- 3 cloves garlic, minced
- 4 cups chicken stock
- 3 cans (14.5 ounces each) Cannellini beans, drained and rinsed
- ½ cup fresh basil, roughly chopped
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons lemon juice
Instructions
- Heat a large pot over medium-high heat.
- Season chicken breasts with salt, paprika, oregano, and pepper.
- Add olive oil to the pot and sear the chicken for 2 minutes on each side.
- Remove the chicken and sauté shallots for 3 minutes.
- Add carrots, celery, and garlic, cooking for an additional 3 minutes.
- Deglaze with chicken stock, add Cannellini beans and place chicken back in.
- Bring to a low boil, cover, and simmer for 15 minutes.
- Remove chicken, shred it, and return to the pot.
- Stir in basil, spinach, and lemon juice; adjust seasoning as needed.
- Serve immediately or store in the fridge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Do not overcook the chicken to keep it juicy.
Let the soup sit for a few hours for deeper flavors.
Adjust seasoning to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 2
- Sodium: 850
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 70
