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.

Hearty and Healthy Chicken and White Bean Soup Recipe

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

Units Scale

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