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Cozy Chicken White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 64 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

A hearty and nutritious chicken, white bean, and vegetable soup, perfect for a comforting meal. This soup combines tender chicken breasts, creamy white beans, and fresh vegetables simmered in a flavorful chicken stock, finished with fresh spinach and parsley.

Ingredients

Scale

Vegetables

  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 2 small white onions, chopped
  • 4 garlic cloves, minced
  • Spinach, a generous handful
  • Parsley, chopped (to taste)

Proteins & Beans

  • 2 chicken breasts, boneless and skinless
  • 2 cans of white beans (about 15 oz each), drained and rinsed

Liquids & Oils

  • 2 low-sodium store-bought chicken stock cartons (total 2 liters)
  • 1 liter cold water
  • Extra virgin olive oil (EVOO), 2 tablespoons

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the vegetables. Chop the celery stalks, carrots, white onions, and mince the garlic cloves. Set aside the spinach and parsley, as these will be added later in the cooking process.
  2. Sauté the vegetables. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped celery, carrots, onions, and minced garlic. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
  3. Add white beans. Stir in the drained and rinsed white beans and cook for an additional 3-4 minutes to heat them through and blend flavors.
  4. Combine stocks and water. Pour in 2 liters of low-sodium chicken stock and 1 liter of cold water into the pot. Stir to combine the liquids evenly with the beans and vegetables.
  5. Add chicken breasts. Place the boneless, skinless chicken breasts into the pot, ensuring they are submerged in the liquid. Bring the mixture to a rolling boil over medium-high heat.
  6. Simmer the soup. Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 20 minutes to cook the chicken breasts thoroughly and allow flavors to meld.
  7. Shred the chicken. Remove the chicken breasts from the pot using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot.
  8. Add spinach and simmer. Stir in the fresh spinach leaves and chopped parsley, then simmer the soup for another 10-15 minutes. This will soften the greens and infuse the soup with fresh herby flavor.
  9. Season the soup. Taste the soup and season with salt and black pepper to your preference.
  10. Serve. Ladle the hot soup into bowls and enjoy with a slice of crusty bread for dipping, making for a satisfying meal.

Notes

  • Use low-sodium chicken stock to better control salt levels in the soup.
  • Feel free to substitute spinach with kale or Swiss chard for a different leafy green variation.
  • This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
  • Add a squeeze of lemon juice for a bright, fresh finish if desired.
  • For extra thickness, puree a small portion of the soup and stir it back in before serving.

Find it online: https://recipes.mbeams.com/cozy-chicken-white-bean-soup/