Chicken and White Bean Soup: A Hearty, Nourishing Classic for Every Season
There’s something deeply comforting about a steaming bowl of soup. It’s the kind of food that slows time down, soothes the soul, and reminds us of simpler days—especially when it’s homemade. Among the many varieties of soups enjoyed across cultures and kitchens, Chicken and White Bean Soup stands out for its perfect blend of heartiness, nutrition, and rustic simplicity. It’s a dish that speaks softly but satisfies fully, delivering warmth, flavor, and nourishment in every spoonful.
At its core, Chicken and White Bean Soup is a celebration of balance. The tender chunks of chicken provide savory depth, while creamy white beans lend body and a subtle earthiness. Simmered slowly with aromatic vegetables, fragrant herbs, and often just a hint of citrus or spice, the result is a soup that’s robust without being heavy, simple yet layered in flavor. It’s the kind of meal that doesn’t need a long introduction—but deserves one anyway.
This dish isn’t bound by a single tradition. Variations of it appear across cuisines—from Italian-style versions with rosemary and Parmesan, to Southwestern takes with cumin, lime, and green chilies. Some are brothy and light, while others are thick, almost stew-like. The beauty of this soup lies in its adaptability—it can be rustic and humble or elevated and elegant, depending on the ingredients and intention behind it.
Whether you’re looking for a weeknight dinner that comes together quickly, a make-ahead lunch you can portion and freeze, or a wholesome way to use up leftover chicken, this soup delivers. It’s economical, easy to prepare, and packs a punch in both nutrition and comfort. Protein-rich white beans bring fiber and fullness, while carrots, celery, garlic, and onions infuse the broth with aromatic depth. A touch of lemon zest or a sprinkle of fresh herbs at the end brightens the entire bowl.
In this comprehensive recipe guide, we’re going to walk through everything you need to know to master Chicken and White Bean Soup at home. From choosing the right beans—canned vs. dried—to preparing a homemade broth, adapting for dietary needs, and exploring creative variations, we’ll leave no stone unturned. We’ll also cover how to store and reheat it without losing flavor, how to make it in a slow cooker or pressure cooker, and how to serve it with the perfect sides for a complete meal.
By the time you reach the end of this guide, you won’t just have a new recipe—you’ll have a reliable, go-to meal that can become a staple in your kitchen year-round.
Let’s begin.
Step-by-Step Instructions: Chicken and White Bean Soup
Phase 1: Ingredient Preparation and Mise en Place
The key to making great soup starts before the pot ever touches the stove. Having all your ingredients washed, chopped, and measured ensures a smooth cooking process and better flavor development.
Core Ingredients:
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2 tablespoons olive oil (or unsalted butter)
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1 medium yellow onion, finely chopped
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2–3 cloves garlic, minced
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2 medium carrots, peeled and diced
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2 celery stalks, diced
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1 bay leaf
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1 teaspoon dried thyme (or 1 tablespoon fresh)
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1 teaspoon dried rosemary (or 1 tablespoon fresh, minced)
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½ teaspoon chili flakes (optional, for mild heat)
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Salt and freshly ground black pepper, to taste
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6 cups low-sodium chicken broth (preferably homemade or high-quality store-bought)
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2 cups cooked chicken, shredded or chopped (rotisserie, poached, or leftover roasted)
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2 cans (15 oz) white beans, drained and rinsed (Great Northern, cannellini, or navy beans)
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Optional: zest of 1 lemon or juice of ½ lemon, for brightness
Optional Flavor Enhancers:
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Parmesan rind (adds savory depth)
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1 teaspoon white wine vinegar or apple cider vinegar (for acidity)
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A small pinch of nutmeg or cumin (to round out the flavor)
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Handful of chopped fresh parsley or spinach (added at the end)
Prep Steps:
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Dice vegetables evenly to ensure even cooking.
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Drain and rinse beans thoroughly to remove excess sodium and starchy liquid.
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Shred or chop cooked chicken, and set aside. If starting from raw chicken, see Phase 3.
Phase 2: Building the Flavor Base (The Aromatic Sofrito)
The aromatic base sets the tone for the entire soup. This phase is all about unlocking the natural sweetness and savoriness of vegetables and herbs.
Instructions:
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Heat the oil:
In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat until shimmering. -
Sauté onions:
Add the chopped onion and a generous pinch of salt. Cook for 5–7 minutes, stirring occasionally, until translucent and beginning to caramelize. -
Add garlic, carrots, and celery:
Stir in the garlic, carrots, and celery. Cook for another 5–6 minutes, allowing the vegetables to soften and develop flavor. -
Add herbs and spices:
Sprinkle in the thyme, rosemary, chili flakes (if using), and bay leaf. Stir well to coat the vegetables in the herbs. Sauté for 1 minute until aromatic.
Pro Tip: This base is similar to a French mirepoix or Italian soffritto—taking the time to develop this layer will pay off in richness later.
Phase 3: Cooking the Chicken (if not pre-cooked)
If you’re not using precooked or leftover chicken, now is the time to cook it within the broth for maximum flavor.
Instructions (for raw chicken):
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Add broth to the pot:
Pour in the chicken broth and bring to a gentle boil. -
Submerge raw chicken breasts or thighs:
Add 2 raw, boneless skinless chicken breasts or 4–5 thighs to the simmering broth. -
Poach the chicken:
Reduce heat to a low simmer. Cover and poach for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). -
Remove and shred:
Take the chicken out, let it rest for 5 minutes, then shred it using two forks or chop into bite-sized pieces. -
Return chicken to the pot.
Phase 4: Adding Beans and Simmering
This is where the soup thickens, the beans absorb flavor, and everything begins to come together.
Instructions:
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Add the beans:
Stir in the drained and rinsed white beans. -
Simmer gently:
Keep the soup at a gentle simmer (not a rolling boil) for 15–20 minutes, uncovered. This allows flavors to meld, the beans to soften further, and the broth to concentrate. -
Optional thickening method:
For a creamier soup, mash ½ cup of the beans with a fork and stir them back into the soup. This will naturally thicken the broth without cream. -
Adjust seasoning:
Taste and adjust salt and pepper. Add a splash of vinegar or a squeeze of lemon juice to brighten the soup.
Phase 5: Finishing Touches and Texture Balancing
The final few minutes of cooking are about layering in freshness and complexity. This stage is often overlooked but makes a big difference.
Instructions:
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Add lemon zest or juice:
Stir in lemon zest or a small amount of lemon juice for brightness. -
Add greens (optional):
If using spinach, kale, or Swiss chard, add now and cook for 2–3 minutes until wilted. -
Stir in fresh parsley or basil:
Add just before serving for a fresh, herbal lift. -
Remove bay leaf and Parmesan rind (if used):
Discard before serving. -
Rest the soup:
Turn off heat and let the soup rest for 5–10 minutes before serving. This helps everything settle and deepens the flavor.
Phase 6: Serving the Soup
This soup is hearty enough to serve on its own but shines with the right accompaniments.
Serving Suggestions:
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With crusty bread or garlic toast for dipping
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Topped with grated Parmesan cheese or a dollop of pesto
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With a side salad dressed with vinaigrette
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With a drizzle of olive oil or chili oil for extra richness
Presentation Tip: Serve in wide, shallow bowls to showcase the chunky vegetables and shredded chicken. Garnish with extra herbs or a few turns of cracked black pepper.
Chicken and White Bean Soup Recipe
There’s something deeply comforting about a steaming bowl of soup. It’s the kind of food that slows time down, soothes the soul, and reminds us of simpler days—especially when it’s homemade. Among the many varieties of soups enjoyed across cultures and kitchens, Chicken and White Bean Soup stands out for its perfect blend of heartiness, nutrition, and rustic simplicity. It’s a dish that speaks softly but satisfies fully, delivering warmth, flavor, and nourishment in every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 4 cups chicken broth (low sodium preferred)
- 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or leftovers work great)
- 1 bay leaf
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Sauté the vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
- Add garlic, thyme, oregano, crushed red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
2. Add broth and beans:
- Pour in the chicken broth and bring to a simmer.
- Stir in the white beans and bay leaf.
3. Add chicken and simmer:
- Add the shredded chicken and reduce heat to low.
- Let the soup simmer uncovered for 15–20 minutes, allowing flavors to meld. Stir occasionally.
4. Finish and serve:
- Taste and adjust seasoning. Add lemon juice for a bright finish if desired.
- Remove bay leaf.
- Garnish with fresh parsley before serving.
Notes
- Make it creamy: Use an immersion blender to puree part of the soup for a creamier texture.
- Add greens: Stir in a few handfuls of spinach or kale during the last 5 minutes of cooking.
- Protein boost: Add an extra can of white beans for a vegetarian protein boost or if using less chicken.