Soups & Stews

Chicken And White Bean Soup

Name: Chicken And White Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 stalks celery, diced; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) cannellini beans, drained and rinsed; 4 cups low-sodium chicken broth; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley

By Theo Calloway · June 19, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves6

Warm, comforting Chicken And White Bean Soup

There's something so comforting about a warm, hearty bowl of soup on a chilly evening. As a home cook, I've always loved experimenting with different ingredients and flavors to create the perfect soup. One of my family's favorites is this Chicken And White Bean Soup recipe, which I'm excited to share with you today.

I remember the first time I made this soup, it was a cold winter evening, and I was looking for something that would warm our hearts and bellies. I had all the ingredients on hand, and it came together so quickly and easily. The combination of tender chicken, creamy white beans, and aromatic vegetables was a hit with my family, and it's been a staple in our household ever since.

This recipe is perfect for a weeknight dinner or a special occasion. It's easy to make, and the best part is that it's incredibly versatile. You can customize it to your taste by adding your favorite spices or herbs. I love serving it with a side of crusty bread or a green salad for a well-rounded meal.

One of the things I love about this recipe is that it's a great way to use up leftover chicken or vegetables. You can also make it ahead of time and refrigerate or freeze it for later. It's a great option for meal prep or for a quick and easy dinner on a busy night.

In this recipe, I'll walk you through the steps to make this delicious Chicken And White Bean Soup. From prep to finish, I'll share my tips and tricks for creating a soup that's both nourishing and flavorful. So, let's get started!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to use up leftover chicken or vegetables.
The soup is comforting and perfect for a chilly evening.
It's a versatile recipe that can be customized to your taste.
It's a great option for meal prep or a quick and easy dinner.
The soup is nutritious and filling, making it a great option for a family dinner.

Why This Recipe Works

The key to a great soup is layering flavors and textures. In this recipe, we start by sautéing onions, garlic, and celery in olive oil to create a rich and aromatic base. Then, we add in diced chicken and cook until it's browned and cooked through.

The addition of white beans, diced tomatoes, and chicken broth creates a creamy and comforting soup. The acidity in the tomatoes helps to balance the richness of the beans, while the chicken broth adds depth and moisture. Finally, we season with salt, pepper, and herbs to bring everything together.

One of the most important things to keep in mind when making soup is to not overcook the ingredients. You want to cook the vegetables until they're tender, but still crisp, and the chicken until it's cooked through, but not dry. By cooking the soup slowly and patiently, we can create a dish that's both nourishing and delicious.

Ingredients You’ll Need

When it comes to making this Chicken And White Bean Soup, it's all about using high-quality ingredients. Look for fresh and aromatic vegetables, and make sure to use low-sodium chicken broth to control the salt content. You'll also want to choose a good quality white bean, such as cannellini or navy beans, for the best flavor and texture.

Here are the ingredients you'll need to make this delicious soup:

1 lb (450g) boneless, skinless chicken thighsLook for fresh and high-quality chicken, and make sure to trim any excess fat before using. You can also use chicken breast if you prefer, but thighs will give you a more tender and juicy result.
2 tablespoons olive oilUse a good quality olive oil for the best flavor. You can also use avocado oil or grapeseed oil if you prefer.
1 large onion, dicedUse a sweet onion, such as Vidalia or Maui, for the best flavor. Make sure to dice the onion finely so that it cooks evenly.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use jarred garlic if you prefer, but fresh will give you a more vibrant taste.
2 stalks celery, dicedUse fresh celery for the best flavor. Make sure to dice the celery finely so that it cooks evenly.
1 can (14.5 oz) diced tomatoesLook for low-sodium diced tomatoes to control the salt content. You can also use fresh tomatoes if you prefer, but canned will give you a more consistent result.
1 can (15 oz) cannellini beans, drained and rinsedUse a good quality cannellini bean for the best flavor and texture. You can also use navy beans or Great Northern beans if you prefer.
4 cups low-sodium chicken brothUse a good quality chicken broth for the best flavor. You can also use homemade broth if you prefer, but store-bought will give you a more consistent result.
1 teaspoon dried thymeUse fresh thyme if you prefer, but dried will give you a more consistent result. You can also use other herbs, such as rosemary or parsley, if you prefer.
1/2 teaspoon saltUse a good quality salt, such as kosher or sea salt, for the best flavor. You can also use low-sodium salt if you prefer.
1/4 teaspoon black pepperUse a good quality pepper, such as freshly ground black pepper, for the best flavor. You can also use white pepper if you prefer.
2 tablespoons chopped fresh parsleyUse fresh parsley for the best flavor. You can also use dried parsley if you prefer, but fresh will give you a more vibrant taste.

Ingredients for Chicken And White Bean Soup

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or silicone spatula

How to Make Chicken And White Bean Soup

1
Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
2
Add the diced onion and cook until it's translucent, about 5 minutes.
3
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4
Add the diced celery and cook until it's tender, about 5 minutes.
5
Add the chicken thighs and cook until they're browned on all sides, about 5-7 minutes.
6
Add the diced tomatoes, cannellini beans, chicken broth, thyme, salt, and pepper. Stir to combine.
7
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8
Use an instant-read thermometer to check the internal temperature of the chicken, which should reach 165 F (74 C).
9
Remove the pot from the heat and let it rest for 10-15 minutes before serving.
10
Taste and adjust the seasoning as needed.
11
Serve the soup hot, garnished with chopped fresh parsley.

Expert Tips

Use a good quality chicken broth for the best flavor.
Don't overcook the vegetables, as they can become mushy and unappetizing.
Use a variety of herbs and spices to add depth and complexity to the soup.
Let the soup rest for at least 10-15 minutes before serving, as this will allow the flavors to meld together.
Serve the soup with a side of crusty bread or a green salad for a well-rounded meal.
Experiment with different ingredients and spices to make the soup your own.
Consider making a double batch of the soup and freezing it for later.
Use a slow cooker to make the soup, as this will allow you to cook it while you're away from home.

Common Mistakes to Avoid

Not browning the chicken properly, which can result in a lack of flavor.
Overcooking the vegetables, which can make them mushy and unappetizing.
Not using a good quality chicken broth, which can result in a bland and unflavorful soup.
Not letting the soup rest before serving, which can result in a lack of depth and complexity.
Not seasoning the soup properly, which can result in a bland and unappetizing flavor.
Not using a variety of herbs and spices, which can result in a lack of depth and complexity.

Variations and Substitutions

Add some heat to the soup by incorporating diced jalapenos or red pepper flakes.
Use different types of beans, such as kidney beans or black beans, for a unique flavor and texture.
Add some smokiness to the soup by incorporating diced bacon or smoked paprika.
Use different types of protein, such as sausage or shrimp, for a unique flavor and texture.
Add some acidity to the soup by incorporating a splash of lemon juice or vinegar.
Use different types of vegetables, such as carrots or zucchini, for a unique flavor and texture.
Experiment with different herbs and spices, such as cumin or coriander, for a unique flavor and aroma.

What to Serve With Chicken And White Bean Soup

This Chicken And White Bean Soup is perfect for serving on a chilly evening, and it's also a great option for a special occasion. You can serve it with a side of crusty bread or a green salad for a well-rounded meal. Consider adding some grated cheese, such as parmesan or cheddar, for an extra burst of flavor.

Some other options for serving this soup include:

Serve with crusty breadServe with a green saladAdd grated cheese, such as parmesan or cheddarAdd a splash of lemon juice or vinegarServe with a side of roasted vegetablesServe with a side of cooked rice or quinoa

Make-Ahead, Storage, Freezing and Reheating

This Chicken And White Bean Soup can be stored in the refrigerator for up to 3-5 days, or frozen for up to 3-4 months. To refrigerate, let the soup cool to room temperature, then transfer it to an airtight container and refrigerate. To freeze, let the soup cool to room temperature, then transfer it to a freezer-safe container or bag and freeze.

To reheat the soup, simply thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until hot and steaming. You can also reheat it in a slow cooker or Instant Pot for a convenient and hands-off option.

Some tips for storing and reheating this soup include:

Letting it cool to room temperature before refrigerating or freezing, as this will help prevent bacterial growth and keep the soup fresh.

Using airtight containers or freezer-safe bags to prevent freezer burn and keep the soup fresh.

Reheating the soup to an internal temperature of at least 165 F (74 C) to ensure food safety.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I use different types of beans?

Yes, you can use different types of beans, such as kidney beans or black beans, for a unique flavor and texture.

Can I add other ingredients to the soup?

Yes, you can add other ingredients to the soup, such as diced carrots or zucchini, for a unique flavor and texture.

How long does the soup keep in the refrigerator?

The soup will keep in the refrigerator for up to 3-5 days.

Can I freeze the soup?

Yes, you can freeze the soup for up to 3-4 months. Simply let it cool to room temperature, then transfer it to a freezer-safe container or bag and freeze.

How do I reheat the soup?

You can reheat the soup on the stovetop or in the microwave until hot and steaming. You can also reheat it in a slow cooker or Instant Pot for a convenient and hands-off option.

Is this soup gluten-free?

Yes, this soup is gluten-free, as long as you use gluten-free chicken broth and do not add any gluten-containing ingredients.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Simply cook the soup, then let it cool to room temperature and refrigerate or freeze until ready to serve.

The Full Recipe

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