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.
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.