White Bean Chicken Soup

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A Creamy, Cozy Favorite for Year-Round Comfort

There’s something endlessly comforting about a bowl of creamy chicken soup, especially when it’s paired with wholesome beans, hearty vegetables, and a rich, savory broth. That’s the magic of White Bean Chicken Soup—a meal that feels like a warm hug on a cold day or a refreshing, protein-packed bowl on a busy weekday.

This recipe brings together tender chicken, creamy white beans, and a medley of vegetables, all seasoned with aromatic herbs and just the right amount of spice. It’s a lighter take on chili, a more nourishing take on stew, and an everyday kind of comfort food that doesn’t require hours in the kitchen.

What makes this soup special is the use of cannellini or great northern beans. These white beans are creamy but not mushy, filling but not heavy, and they soak up all the incredible flavor of the broth, making each bite deeply satisfying.

You’ll start by sautéing onion, garlic, celery, and carrots—the classic soup base. Then, shredded cooked chicken is added to the mix, along with canned beans and broth. A touch of cumin and oregano adds warmth, while fresh parsley or cilantro brightens the final bowl.

This recipe is incredibly flexible: use rotisserie chicken for convenience, or leftover grilled or roasted chicken for added flavor. You can even make it vegetarian by skipping the chicken and adding more beans or chickpeas instead.

Another great feature? It comes together in under an hour. It’s perfect for those days when you want a homemade meal without a lot of fuss. And the leftovers? Even better the next day after all the flavors have had time to meld.

The soup is naturally gluten-free and can be adapted to dairy-free with a simple swap if you use cream. For extra creaminess, you can blend a portion of the soup before adding the chicken back in, or just stir in a splash of milk or cream at the end.

Pair this soup with a hunk of crusty bread or a side salad, and you’ve got a complete meal that’s hearty, healthy, and heartwarming. It’s a go-to for cold days, sick days, or any day you want something warm and satisfying.

Whether you’re cooking for yourself, your family, or a gathering, this White Bean Chicken Soup delivers every time. It’s budget-friendly, meal-prep friendly, and guaranteed to win over even picky eaters.

Make a double batch and freeze some for later—it reheats beautifully and makes weeknight dinners a breeze.

The best part? This soup is just as good as it is simple. It proves you don’t need fancy ingredients or complicated steps to make something truly delicious and nourishing.

One bowl is never enough, and chances are you’ll be making this White Bean Chicken Soup again and again. It’s the kind of recipe that becomes a staple—not just a seasonal craving.

Servings

4–6 servings

Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 cups low-sodium chicken broth
• 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 1/2 cup whole milk or half-and-half (optional, for creaminess)
• Juice of 1/2 lemon (optional)
• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes until vegetables are softened.
2. Add garlic, cumin, and oregano. Cook for another 1–2 minutes until fragrant.
3. Pour in chicken broth and stir in white beans. Bring to a boil.
4. Reduce heat and simmer for 10–15 minutes, allowing flavors to develop.
5. Stir in shredded chicken and optional milk or cream. Simmer for another 5–10 minutes.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with fresh parsley or cilantro.

Tips

• Use rotisserie chicken for quick prep.
• Add a pinch of red pepper flakes for subtle heat.
• Blend 1 cup of soup before adding chicken back in for extra creaminess.
• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Why You’ll Love This Recipe

It’s creamy, comforting, and packed with protein—perfect for busy weeknights, meal prep, or whenever you need a bowl of something warm and nourishing.

Summary

A creamy, cozy White Bean Chicken Soup packed with tender chicken, white beans, and vegetables in a lightly seasoned broth. Fast, flavorful, and perfect for any time of year.