Chicken White Bean Soup

Picture a steaming bowl of Chicken White Bean Soup, brimming with rich aromas of garlic and thyme.

There’s something about this simple, cozy dish that turns a chilly day into a warm embrace.

With just a few steps, your kitchen fills with the comforting scent of sautéed onions and simmering broth.

As the flavors meld, this humble soup transforms into a hearty, nourishing delight.

Let’s bring this comforting classic to life.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 sharp knife
• 1 measuring cup
• 1 ladle

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cubed
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while making Chicken White Bean Soup, you can follow this timeline:

1. Reading Time (5 minutes):
   • Begin by reading through the entire recipe to understand the steps and gather all your ingredients and equipment.
2. Prep Work (15 minutes):
   • 0-3 minutes: Gather and measure all ingredients.
   • 3-8 minutes: Dice the onion and carrots, and mince the garlic.
   • 8-13 minutes: Cube the boneless, skinless chicken breasts.
   • 13-15 minutes: Chop the fresh parsley.
3. Cooking Time (30 minutes):
   • 0-2 minutes: Heat olive oil in a large pot over medium heat.
   • 2-7 minutes: Sauté the diced onion and minced garlic until the onion is translucent.
   • 7-12 minutes: Add the cubed chicken breasts and cook until browned on all sides.
   • 12-14 minutes: Pour in the chicken broth and bring to a boil.
   • 14-15 minutes: Add the white beans, diced carrots, dried thyme, salt, and black pepper.
   • 15-35 minutes: Reduce heat to low and let the soup simmer for 20 minutes.
4. Resting Time (5 minutes):
   • 35-40 minutes: Stir in the chopped parsley and let the soup rest.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic to the pot and sauté until onion is translucent.

Add cubed chicken breasts to the pot and cook until browned on all sides.

Pour in chicken broth and bring to a boil.

Add white beans, diced carrots, dried thyme, salt, and black pepper to the pot.

Reduce heat to low and let the soup simmer for 20 minutes.

Stir in chopped parsley and let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a warm, crusty loaf of bread to soak up the flavorful broth.
• Green Salad: Pair with a fresh green salad for a balanced and nutritious meal.
• Grilled Cheese Sandwich: Complement the soup with a classic grilled cheese sandwich for a comforting touch.
• Rice or Quinoa: Add a side of rice or quinoa for extra heartiness and texture.
• Avocado Slices: Top the soup with creamy avocado slices for a rich and healthy addition.

Storage

Store Chicken White Bean Soup in an airtight container in the refrigerator for up to three days.

For longer storage, freeze in portioned containers for up to three months.

Freezing

To freeze Chicken White Bean Soup, let it cool completely.

Then portion it into airtight containers.

Label with the date.

Freeze for up to three months for peak freshness.

Reheating

To reheat Chicken White Bean Soup, gently warm it on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave individual portions, covered, on medium power.

Stir halfway through, until heated thoroughly.

Final Thoughts

Chicken White Bean Soup is a comforting and hearty dish that’s perfect for any season.

It’s easy to prepare, requiring minimal ingredients and equipment, making it an ideal choice for a weeknight dinner.

The combination of tender chicken, creamy white beans, and flavorful herbs creates a deliciously satisfying meal.

Additionally, this recipe can be easily customized to suit your taste preferences or dietary needs.

Serve it with crusty bread or a fresh salad for a complete and nourishing meal.

Enjoy your homemade Chicken White Bean Soup and savor the warmth and comfort it brings to your table.

Frequently Asked Questions

Can I Use Canned Chicken Instead of Fresh Chicken Breasts?

You can substitute canned chicken for fresh chicken breasts. Drain and rinse it well before adding. Since it’s pre-cooked, add it towards the end of cooking to prevent overcooking. Adjust seasoning to maintain flavor balance.

Are There Vegetarian Alternatives to This Soup Recipe?

For a vegetarian twist, replace chicken with additional white beans or chickpeas. Use vegetable broth instead of chicken broth. Enhance flavor with umami-rich ingredients like miso or nutritional yeast. Adjust herbs and spices to your taste.

What Wine Pairs Well With Chicken White Bean Soup?

You’ll want to pair a crisp, unoaked Chardonnay or a Sauvignon Blanc with this dish. Their acidity complements the soup’s flavors, enhancing the herbs and chicken. Remember, wine’s balance can elevate your culinary experience. Enjoy!

How Can I Make the Soup Spicier?

To make the soup spicier, add diced jalapeños or red chili flakes while sautéing the onions and garlic. For extra heat, incorporate cayenne pepper with the thyme. Adjust the spice level to your preference.

Is This Soup Suitable for a Slow Cooker?

Yes, you can adapt this soup for a slow cooker. Sauté onions, garlic, and chicken first. Then, transfer to the slow cooker with remaining ingredients. Cook on low for 6-8 hours for best flavor.

Chicken White Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 sharp knife
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 pound boneless, skinless chicken breasts cubed
• 4 cups chicken broth
• 2 cans white beans drained and rinsed
• 1 cup carrots diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic to the pot and sauté until onion is translucent.
• Add cubed chicken breasts to the pot and cook until browned on all sides.
• Pour in chicken broth and bring to a boil.
• Add white beans, diced carrots, dried thyme, salt, and black pepper to the pot.
• Reduce heat to low and let the soup simmer for 20 minutes.
• Stir in chopped parsley and let the soup rest for 5 minutes before serving.

Notes

For added flavor, consider adding a squeeze of lemon juice or a sprinkle of parmesan cheese just before serving. You can also substitute the chicken with leftover turkey for a different twist. If you prefer a thicker soup, mash some of the beans before adding them to the pot. Adjust seasoning to taste, especially if using low-sodium broth.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.