Hearty and Healthy Chicken and White Bean Soup Recipe
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This Chicken and White Bean Soup is everything you could ask for in a meal—it’s warm, nourishing, and packed with flavor. With tender chicken, creamy white beans, vegetables, and aromatic spices, every spoonful is a comfort bomb. It’s easy to make, adaptable for personal preferences, and the ultimate companion for a cozy day at home.

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The Perfect Chicken and White Bean Soup
Feeling under the weather or just craving something warm and cozy? This chicken and white bean soup is exactly what you need! It’s the perfect comfort food—hearty, nourishing, and so easy to make.
Around this time of year, everyone seems to be fighting off a cold. While chicken noodle soup gets all the love, I think this one might just steal the spotlight. It’s packed with healthy ingredients to help you feel better fast, but it’s so good you’ll want it even when you’re feeling great!
Trust me, this soup will become your go-to for those chilly days or whenever you need a little extra comfort.
This soup has the perfect balance of textures and flavors. Velvety beans meet tender shredded chicken in a flavorful broth. And the best part? It all comes together in just about 45 minutes from start to finish.

Why You’ll Love This Chicken and White Bean Soup
- Healthy and Satisfying: This soup is as wholesome as it gets. It’s Loaded with protein and fiber and features protein-packed chicken, white beans, and nutrient-rich veggies.
- Quick and Easy to Make: This recipe can be made with rotisserie chicken or leftovers and comes together in under an hour.
- Perfect for Meal Prep: It stores beautifully, making it great for lunches or quick dinners throughout the week.
- Customizable: There are so many creative ways to customize this. (Check out all the variations below!)
Ingredients and Substitutions
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Olive Oil – You can swap it for avocado or canola oil.
- Onion, Carrots, Celery – diced.
- Garlic, Poultry Seasoning, Salt, and Pepper – If you don’t have poultry seasoning, you can use Italian seasoning or a mix of sage, thyme, and rosemary instead.
- Chicken Broth – Use low-sodium broth to control the salt, or substitute vegetable broth for a vegetarian version.
- Cooked Chicken – Rotisserie chicken is a timesaver; you can cook fresh chicken breast if preferred.
- White Beans – Cannellini or great northern beans work best, but navy beans or chickpeas are great substitutes.
- Spinach or Kale
- Lemon Juice – Fresh is best, but bottled lemon juice is ok.
- Cornstarch – Thickens the soup. Replace with flour if needed. You can skip this if you prefer a brothier texture.
- Optional Garnish – Fresh dill or Parmesan cheese.

how to make this chicken, white bean, and kale soup
1 Sauté the vegetables – Saute the onion, carrots, and celery in a large pot with oil for about 5-7 minutes. Add the garlic and poultry seasoning. Cook for another minute or so.
2 Combine the ingredients – Pour in the chicken broth and bring the mixture to a simmer, then add the chicken and beans and let the soup simmer for another 10-15 minutes.
3 Add the greens – Stir in the spinach or kale and cook for another 2-3 minutes, just until the greens are wilted.

4 Season and finish – Mix the cornstarch into a slurry with cold water and add to the soup. Simmer for a minute or 2. Taste the soup and adjust the seasoning with salt and pepper as needed. Add a squeeze of lemon juice for a fresh, tangy finish, if desired.

Recipe Tips
- Pre-Chop Veggies: Chop up your onions, carrots, and celery ahead of time to speed up prep.
- Rinse Beans: Drain and rinse canned beans to reduce sodium and improve flavor.
- Go Slow on Salt: Wait until after adding the broth and beans to adjust for salt—it’s easier to add later than fix over-salting.
- For Creaminess: Blend a portion of the soup to create a richer texture before serving.
- Fresh Herbs: A sprinkle of dill or parsley at the end takes the flavor to the next level.
variations
- Use Raw Chicken: If you want to use raw chicken breast or thighs, dice the chicken into small pieces and saute it with the vegetables Until cooked through.
- Make it Vegetarian: Skip the chicken and chicken broth, and double up on beans or use tofu for added protein.
- Spice it Up: Add a pinch of red pepper flakes or diced jalapeños for some heat.
- Switch the Greens: If you are not a fan of kale, use spinach, Swiss chard, mustard greens, or even arugula for interesting twists.
- Add Extra Veggies: Zucchini, bell peppers, or even sweet potatoes can add more flavor and texture.

Storage Suggestions
This soup is so easy to store and reheat. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. To freeze, allow the soup to cool completely, then portion it into freezer-safe containers. It’ll keep well for up to 3 months. Reheat on the stovetop or microwave, adding a splash of water or broth if it’s too thick.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to cook and soften the beans before adding them to the soup. Start with about 1 cup of dried beans to get the same amount as canned.
Can I use other types of beans?
Yes! While cannellini or great northern beans work best, you can substitute them with navy beans or even chickpeas for a slightly different texture and flavor.
How do I make the soup vegetarian/vegan?
Simply swap the chicken broth for vegetable broth and add an extra can of beans or some plant-based protein.
Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables first, then toss everything (except the greens and lemon juice) into the slow cooker. Cook on high for 4 hours or low for 6-8 hours. Stir in spinach or kale and lemon juice at the end.
How many calories are in chicken and white bean soup?
This recipe, made as written, minus any additional toppings, calculates at 356 calories, 30 grams of protein, 16 carbs, and 13 grams of fiber per serving.
What can I pair this soup with?
It’s perfect with warm buttered rolls, crusty artisan bread, or a side salad for a complete meal.

More Chicken soup recipes
- Easy Chicken Tortellini Soup
- Creamy Chicken Stew in 30 Minutes (stovetop recipe)
- Chicken Stew in the Slow Cooker
- Creamy Green Chile Enchilada Soup Recipe
- How to Make Homemade Chicken Noodle Soup (from a whole chicken)
Did You Make This Chicken and White Bean Soup?
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Print
Chicken and White Bean Soup Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
Description
Chicken and White Bean Soup is everything you could ask for in a meal—it’s warm, nourishing, and packed with flavor. With tender chicken, creamy white beans, vegetables, and aromatic spices, every spoonful is a delicious, comforting bite.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried poultry seasoning (5 ml)
- 6 cups chicken broth (1.4L)
- 2 cups cooked chicken, shredded (about 280 g; rotisserie chicken works well)
- 2 (15-oz) cans white beans (e.g., cannellini or great northern beans), drained and rinsed (850 g total)
- 1 cup fresh spinach or kale, roughly chopped (about 30 g)
- Salt and pepper, to taste
- Juice of half a lemon
- 1 tablespoon cornstarch mixed with 1/4 cup cold water
- optional garnishes: shredded parmesan and/or fresh dill
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Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic and poultry seasoning. Cook for 1-2 minutes or until fragrant.
- Pour in the chicken broth. Bring the mixture to a simmer, then add the shredded chicken and stir well.
- Stir in the white beans and simmer the soup for 10-15 minutes, allowing the flavors to meld.
- Stir in the spinach or kale and cook for another 2-3 minutes, just until the greens are wilted.
- Mix the cornstarch into a slurry with cold water and add to the soup. Simmer for one minute while stirring.
- Taste the soup and adjust the seasoning with salt and pepper as needed. If desired, add a squeeze of lemon juice for a fresh, tangy finish.
- Ladle the soup into bowls and garnish with fresh dill. Enjoy!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 365
- Fat: 7
- Carbohydrates: 16
- Fiber: 13
- Protein: 30