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2026 Chicken White Bean Vegetable Soup

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3.9 from 63 reviews

A hearty and nutritious Chicken, White Bean, and Veggie Soup packed with fresh vegetables, tender chicken breasts, and flavorful white beans. This comforting soup combines the richness of homemade chicken stock with the freshness of parsley and spinach, perfect for a cozy meal.

Ingredients

Scale

Vegetables

  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 2 small white onions, chopped
  • 4 garlic cloves, minced
  • Spinach, a handful
  • Parsley, chopped, for garnish

Protein & Legumes

  • 2 chicken breasts
  • 2 cans of white beans, drained and rinsed

Liquids

  • 2 low-sodium store-bought chicken stocks (approximately 2 liters)
  • 1 liter cold water

Seasonings & Others

  • Extra virgin olive oil (EVOO), 2 tablespoons
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the vegetables: Chop the celery stalks, carrots, small white onions, and mince the garlic cloves. Set aside the spinach for later.
  2. Sauté the veggies: In a large pot, heat 2 tablespoons of EVOO over medium heat. Add the chopped celery, carrots, onions, and garlic, cooking for 4-5 minutes until slightly softened and fragrant.
  3. Add white beans: Stir in the drained and rinsed white beans, cooking everything together for another 3-4 minutes to blend the flavors.
  4. Add liquids and chicken: Pour in the 2 liters of low-sodium chicken stock and 1 liter of cold water. Place the chicken breasts in the pot, ensuring they are submerged.
  5. Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes until the chicken is fully cooked and flavors meld.
  6. Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks until tender.
  7. Re-add chicken and spinach: Return the shredded chicken to the pot along with a handful of fresh spinach. Simmer the soup for another 10-15 minutes so the spinach wilts and the flavors combine.
  8. Season to taste: Add salt and black pepper as desired. Stir well.
  9. Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy with a slice of crusty bread for a satisfying meal.

Notes

  • You can substitute fresh chicken breasts with cooked rotisserie chicken for quicker preparation.
  • Using low-sodium chicken stock helps control the saltiness; adjust seasoning accordingly.
  • Spinach can be replaced with kale or Swiss chard for a different leafy green variation.
  • For added warmth, sprinkle some red pepper flakes when serving.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully.

Find it online: https://yumfoodusa.com/2026-chicken-white-bean-vegetable-soup/