Go Back

White Bean Chicken Soup Recipe

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

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
 

  • 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.
  • Add garlic, cumin, and oregano. Cook for another 1–2 minutes until fragrant.
  • Pour in chicken broth and stir in white beans. Bring to a boil.
  • Reduce heat and simmer for 10–15 minutes, allowing flavors to develop.
  • Stir in shredded chicken and optional milk or cream. Simmer for another 5–10 minutes.
  • Season with salt, pepper, and lemon juice to taste.
  • Serve hot, garnished with fresh parsley or cilantro.

Notes

  • 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.