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Quick And Hearty White Bean Chicken Soup Recipe

White Bean Chicken Soup

This white bean chicken soup is a soul-warming bowl of comfort, combining tender chicken, creamy cannellini beans, and a fragrant rosemary-lemon broth. It’s easy to prepare, adaptable for various diets, and perfect for chilly nights or when you need a nourishing meal.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Comfort Food
Servings 6 bowls
Calories 320 kcal

Ingredients
  

Base Ingredients

  • 1.5 lbs chicken thighs boneless, skinless
  • 2 cans cannellini beans rinsed and drained
  • 6 cups chicken broth
  • 1 sprig fresh rosemary
  • 1 small onion diced
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt adjust to taste
  • 1 tsp black pepper freshly ground

Enhancers & Optional Add-ins

  • 1 rind Parmesan optional, adds depth
  • 1 tsp fish sauce optional, for umami boost
  • 1 tsp lemon zest for brightness

Instructions
 

  • Heat olive oil in a Dutch oven over medium-high heat.
  • Pat chicken dry and season with salt. Sear 5 minutes per side until golden brown. Remove and set aside.
  • Add onion, carrots, and celery. Sauté until softened, about 6 minutes.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Return chicken to the pot along with broth, Parmesan rind, and rosemary. Bring to a gentle simmer.
  • Cover partially and cook for 25 minutes.
  • Remove chicken, shred with two forks, and return to the pot.
  • Stir in cannellini beans, black pepper, and lemon zest. Simmer for 5 more minutes.
  • Taste and adjust seasoning as needed before serving.

Notes

For a vegetarian version, swap chicken for 2 cups chopped portobello mushrooms and use vegetable broth. To thicken the soup, mash ½ cup beans against the pot wall before serving.
Keyword Easy One-Pot Meals, White Bean Chicken Soup, Winter Comfort Food