Go Back
Print

White Bean Chicken Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A hearty and nutritious soup combining tender chicken, cannellini beans, and fresh vegetables, perfect for a comforting meal.

Ingredients

Main ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 medium carrots (peeled and chopped)
  • 1 medium yellow onion (chopped)
  • 3 medium celery ribs (chopped)
  • 5 cloves garlic (minced)
  • 0.5 tablespoon Italian seasoning
  • 3 15-ounce cans cannellini beans (drained and rinsed)
  • 5 cups chicken stock (gluten free, low sodium, reserve 1 cup)
  • 1.5 pounds chicken breast (boneless, skinless)
  • 2 cups baby spinach (roughly chopped)
  • 2 tablespoons lemon juice
  • 0.25 cup fresh parsley (chopped)
  • 0.5 teaspoon kosher salt (or to taste)
  • 0.5 teaspoon black pepper (or to taste)

Instructions 

  • Heat olive oil in a Dutch oven, cook carrots, onion, and celery for about 5 minutes.
  • Add garlic and cook for 30 seconds, then stir in Italian seasoning, salt, and pepper; cook for 2-3 minutes.
  • Puree half of the beans with 1 cup of chicken broth, then add to the pot with remaining beans, broth, and chicken. Cover and simmer for 20-30 minutes until chicken is cooked and shredded.
  • Shred the cooked chicken, return to the pot, then stir in spinach, lemon juice, and parsley. Simmer for 5 minutes until spinach wilts.

Notes

For extra flavor, add a squeeze of lemon just before serving.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: bean, Chicken, Healthy