Step aside, chicken noodle — white bean and chicken soup is taking center stage. This quick, healthy soup is packed with protein and fiber, and makes a comforting, filling meal. If you like hearty soups, try my high protein chili, sweet potato turkey chili, or turkey vegetable soup for more options.
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I’m officially lobbying to retire noodles from chicken soup. Noodles can get soggy, contribute little nutritionally, and don’t always reheat well. White beans offer better texture, hold up in the fridge, and boost the nutrition profile.
Swapping noodles for white beans transforms the classic chicken soup into a satisfying bowl with about 33 grams of protein and 8 grams of fiber per serving—great for satiety and nutrition.
Why you’ll love white bean and chicken soup
- About 33 grams of protein per serving
- Around 8 grams of fiber
- Very filling and nutritious
- Delicious and comforting
- Keeps well as leftovers
- Ready in roughly 30 minutes
Ingredients in chicken white bean soup
Olive oil: You can substitute butter or avocado oil. A little fat helps start the soup.
Carrots, celery, and onion: A simple mirepoix that builds the soup’s flavor. Use white or yellow onion.
Garlic: Fresh minced garlic is recommended for best flavor.
Dried dill and parsley: These herbs complement the chicken and lemon. Finish with fresh herbs if you like.
Salt and pepper: Adjust salt for lower sodium if desired.
White beans: Cannellini (white kidney) or navy beans both work. A mix of the two gives a pleasant texture.
Shredded rotisserie chicken: Using store-bought rotisserie chicken saves time and adds flavor. If you use homemade chicken, taste and adjust seasoning.
Chicken broth: Any broth or stock will do. A concentrated base mixed with water can boost flavor.
Chopped kale: Stemmed and chopped kale adds color and nutrients; baby spinach can be used if preferred, though it softens faster.
Lemon juice: Fresh lemon brightens the soup. Bottled can work, but fresh is best.
More ingredients to add
- Extra chicken
- Fresh peas
- Leeks
- Baby spinach
- Seeded jalapeños
- Chopped zucchini
- Chopped broccoli or cauliflower
- Cauliflower rice
- Shredded cabbage
- Cooked lentils
- Fresh herbs
- Mushrooms
How to make chicken and white bean soup
Heat olive oil in a large pot over medium heat.
Add the carrots, celery, and onion. Cook 3–5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the garlic, dill, parsley, salt, and pepper. Cook 1–2 minutes, stirring frequently, until the garlic is fragrant—avoid burning it.
Stir in the drained beans, shredded chicken, and chicken broth. Bring to a light simmer over high heat, about 5–10 minutes. Reduce heat to low, cover, and simmer about 20 minutes.
Add the chopped kale and the juice of ½ lemon. Stir, cover, and simmer a few more minutes until the kale reaches your preferred tenderness. Taste and add more lemon if needed.
Serve in bowls and garnish with fresh herbs, grated Parmesan, and extra lemon juice if you like. Enjoy.
Dietary notes
Gluten-free: Naturally gluten-free.
Dairy-free: Dairy-free unless you top with Parmesan; use herbs and lemon instead.
High protein and fiber: Great for heart health, digestion, and fitness. Add more chicken for extra protein.
Vegetarian: Replace the chicken with extra beans or cooked lentils and boost seasonings to taste.
Lower sodium: Use low-sodium broth and reduce added salt.
Optional garnishes
Top the soup with any of the following:
- Fresh dill
- Fresh parsley
- Extra lemon juice
- Freshly grated Parmesan
- A drizzle of olive oil
What to serve with the soup
The soup can be a complete meal on its own thanks to its protein and fiber. If you want sides, try whole wheat toast, whole grain crackers, biscuits, grilled cheese, a turkey sandwich, apple slices, or a side salad.
How to store
Cool the soup to room temperature, then transfer to airtight single-serve containers and refrigerate. It will keep in the fridge up to three days, or in the freezer up to three months.
Reheating instructions
Microwave: Place soup in a microwave-safe dish, cover loosely, and heat 60–90 seconds, stirring occasionally until hot.
Stovetop: Warm in a small pot over medium heat, covered, stirring occasionally until heated and lightly bubbling, about 5 minutes.
If reheating from frozen, thaw in the fridge overnight before heating.
Top tip
Using shredded rotisserie chicken saves time, adds flavor, and keeps this recipe quick and easy.
What pot to use
Any large, heavy-bottom soup pot or Dutch oven works well—just make sure it’s big enough for all the ingredients.
More healthy meal ideas
Chicken Sausage Sheet Pan Dinner
High Protein Beef Chili
Buffalo Chicken Baked Potatoes
Chicken Enchilada Skillet
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White Bean and Chicken Soup
Equipment
- 1 large soup pot or Dutch oven
Ingredients
- 2 Tbsp olive oil
- 3 medium carrots, sliced
- 3 ribs celery, diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp salt
- Black pepper, to taste
- 2 cans white beans, drained and rinsed (cannellini and/or navy)
- 3 cups shredded rotisserie chicken, skin and bones removed
- 8 cups chicken broth
- 2–3 big handfuls chopped kale, stems removed
- ½–1 lemon, to taste
Optional toppings
- Fresh dill or parsley
- Freshly grated Parmesan
- Extra lemon juice
Instructions
- Heat olive oil in a pot over medium heat.
- Add carrots, celery, and onion; cook 3–5 minutes until softened and translucent.
- Add garlic, dill, parsley, salt, and pepper; cook 1–2 minutes until fragrant.
- Stir in beans, chicken, and broth. Bring to a light simmer (5–10 minutes), then reduce heat, cover, and simmer about 20 minutes.
- Add kale and juice of ½ lemon. Simmer until kale is tender. Adjust lemon and seasoning to taste.
- Ladle into bowls and top with herbs, Parmesan, or extra lemon if desired.
Notes
Nutrition information is calculated without toppings.
Nutrition
Calories: 327 kcal | Carbohydrates: 31 g | Protein: 33 g | Fat: 8 g | Fiber: 8 g
Nutrition information is approximate.