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Chicken white bean soup

Featured in Big pots of steaming, hearty soup.

This DIY soup mixes tender chicken, smooth white beans, and fresh vegetables. Flavored with herbs and brightened up with a dash of lemon, it’s a wholesome, warming dish.
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alicia in the kitchen
Updated on Fri, 14 Mar 2025 15:06:31 GMT
A delicious soup with chicken, white beans, and colorful veggies, topped with fresh parsley. Pin it
A delicious soup with chicken, white beans, and colorful veggies, topped with fresh parsley. | tasteofsavor.com

This chicken and white bean soup is my ultimate comfort food on cool evenings. I stumbled upon it during a trip to Tuscany, and it's been one of my go-to dishes ever since. The blend of soft chicken, smooth cannellini beans, and crispy kale in a flavorful broth makes for a filling meal that always wows everyone at the dinner table. It's my go-to for a quick and healthy family dinner.

What makes this soup truly wonderful

This soup shines because it perfectly balances proteins, fiber, and greens. In my kitchen, it's what I turn to when I want a complete meal without spending forever at the stove. The lemon juice and Italian herbs add a brightness that turns this comforting soup into a sophisticated dish the whole family loves.

Key ingredients you'll need

For the best results, I always pick fresh chicken breast cut into even, small chunks - about 450g works well. A medium onion finely chopped, a nice carrot, and two celery stalks create the flavor foundation. I throw in two minced garlic cloves for a gentle aroma in the broth. A can of rinsed cannellini beans brings creaminess and substance. Homemade chicken stock if you can manage it, roughly 1.25 liters, forms the tasty base. Chopped black kale, around 75g, adds texture and nutrients. A splash of olive oil, juice from half a lemon, and my favorite spices finish off the dish.

Step-by-step cooking method

I start by warming olive oil in my Dutch oven. Then I cook the onion, carrot, and celery for a few minutes until they're soft and aromatic. Next comes the chicken, which I brown for about 5 minutes. Once the chicken has a nice color, I mix in the beans and broth. Everything simmers on low heat for 15 minutes. My favorite part is adding the kale and lemon juice. Just a few minutes and the kale gets tender while staying slightly crunchy. A final twist of pepper, a bit of salt, and it's ready to enjoy.

What to serve alongside

I always pair this soup with crusty sourdough bread, perfect for soaking up the broth. When I want something lighter, I add a green salad on the side. My little indulgent touch is a sprinkle of grated parmesan or a drizzle of good olive oil right before bringing it to the table.

A heartwarming soup with chicken, colorful vegetables and white beans, served in a clay bowl. Pin it
A heartwarming soup with chicken, colorful vegetables and white beans, served in a clay bowl. | tasteofsavor.com

Storage tips you'll appreciate

This soup keeps beautifully for three days in the fridge in an airtight container. When warming it up, I always go with a pot on low heat, stirring now and then. I don't use the microwave as it tends to make the chicken tough. It actually tastes better the next day when all the flavors have had time to mingle.

Frequently Asked Questions

→ How can I make this soup thicker?
Smash a few beans against the pot’s sides. Their natural starch will thicken the soup without extra ingredients.
→ Can I cook this soup ahead of time?
This soup stays great in the fridge for up to 3 days. The flavors get even better the next day.
→ Is this soup freezer-friendly?
It freezes wonderfully for up to 3 months. Let it cool fully before storing in airtight containers for freezing.
→ What bread pairs well with this soup?
Crunchy baguette or toasted sourdough are ideal. Their crispiness balances the smooth soup perfectly.
→ How can I swap out black cabbage?
Kale or fresh spinach make excellent replacements. They add the same pop of green and similar nutrition benefits.

Chicken white bean soup

A hearty soup blending juicy chicken, creamy white beans, and fresh veggies, all seasoned with Italian herbs.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: French

Yield: 6 Servings (6 bowls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 75 g of kale.
02 Juice from half a lemon.
03 1 small onion, diced.
04 1 medium carrot, diced.
05 Salt and pepper to taste.
06 450 g of chicken breast, chopped.
07 1/2 tsp of paprika.
08 1 tbsp of olive oil.
09 2 garlic cloves, minced.
10 1 can (400 g) of cannellini beans.
11 2-3 celery stalks, diced.
12 1 tsp of Italian herbs.
13 1.25 liters of chicken stock.

Instructions

Step 01

Toss in the chicken and sauté it for about 5 minutes until there's no pink left.

Step 02

Sprinkle in the paprika and Italian herbs, then stir it all in.

Step 03

In a big pot, warm up the olive oil over medium heat, then add the onion, carrot, and celery. Let them cook for 5-7 minutes.

Step 04

Stir in the beans and stock. Bring everything to a boil, then lower the heat and simmer for 15 minutes.

Step 05

Squeeze in some lemon juice and add the kale. Let it cook for a quick 2-3 minutes until softened.

Notes

  1. This dish is a great way to use up cooked chicken leftovers.
  2. The kale boosts this meal with nutrients and antioxidants.

Tools You'll Need

  • Large pot.
  • Cutting board.
  • Chef's knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Celery.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 8 g
  • Total Carbohydrate: 25 g
  • Protein: 32 g