If you’re searching for a soul-warming dish that feels like a comforting hug in a bowl, look no further than this Cozy Chicken White Bean Soup for Cold Days. It’s packed with tender chicken, creamy white beans, and vibrant veggies simmered together to create a velvety, savory broth that’s perfect for chilly afternoons. Every spoonful delivers layers of flavor and texture that make it an irresistible choice anytime you crave warmth and nourishment.
Ingredients You’ll Need
The beauty of this soup lies in the simplicity and freshness of its ingredients. Each one plays a crucial role: celery and carrots bring a gentle sweetness and crunch, white onions and garlic infuse depth and aroma, while spinach adds a pop of color and nutrients. Toss in hearty white beans and juicy chicken breasts, and the result is pure comfort.
- 3 Celery stalks: Adds a subtle crunch and earthy undertone to balance the soup’s flavor.
- 3 Carrots: Provide natural sweetness and vibrant color for visual appeal and taste.
- 2 Small white onions: Deliver a mild, savory base that enriches the broth thoroughly.
- 4 Garlic cloves: Infuse a wonderful aromatic bite that wakes up the palate.
- Spinach: Adds bright green freshness and a boost of vitamins to the final dish.
- 2 cans of white beans: Bring creamy texture, protein, and a lovely heartiness.
- 2 Chicken breasts: Offer tender, lean protein that soaks up all the flavors.
- Parsley: Sprinkled at the end for freshness and a hint of herbaceous brightness.
- Salt & Pepper: Essential seasonings to enhance every ingredient’s natural taste.
- Extra Virgin Olive Oil (EVOO): For sautéing vegetables and adding a silky richness.
- 2 low-sodium store-bought chicken stocks (about 2 liters total): Provide the flavorful base without overpowering the other components.
How to Make Cozy Chicken White Bean Soup for Cold Days
Step 1: Prep and Sauté the Veggies
Start by finely chopping the celery, carrots, and onions. Heat a splash of EVOO in a large pot and sauté these vegetables with the minced garlic for about 4 to 5 minutes. This brief cooking softens the veggies and releases their natural sweetness, creating a flavor-packed foundation for your soup.
Step 2: Add the White Beans
Drain and rinse the canned white beans, then stir them into the pot with the cooked veggies. Cook everything together for another 3 to 4 minutes so the beans begin to warm through and meld with the sautéed ingredients.
Step 3: Pour in the Chicken Stock and Water
Pour in both containers of low-sodium chicken stock along with an additional litre of cold water. This combination keeps the broth light but bursting with flavor, ensuring your Cozy Chicken White Bean Soup for Cold Days stays perfectly balanced.
Step 4: Add the Chicken Breasts
Gently submerge the chicken breasts in the pot. Bring everything to a steady boil, then reduce the heat and let it simmer for 20 minutes. This allows the chicken to cook thoroughly and the flavors to deepen.
Step 5: Shred the Chicken and Simmer Again
Remove the chicken breasts and shred them using two forks until tender and pull-apart perfect. Return the shredded chicken to the pot, stir well, and simmer for another 10 to 15 minutes. This step truly enriches the soup with rich protein and makes sure each bite has that satisfying chicken goodness.
Step 6: Add Spinach and Season
Just before serving, toss in a generous handful of fresh spinach leaves. They will gently wilt in the hot broth, adding a lovely green touch and fresh flavor. Finally, season with salt and pepper to taste for that perfect finishing note.
How to Serve Cozy Chicken White Bean Soup for Cold Days
Garnishes
Enhance your soup with a sprinkle of fresh parsley leaves for a pop of color and a fresh herbal zing. If you’re feeling adventurous, a drizzle of extra virgin olive oil or a pinch of red pepper flakes can add a layer of luxury and warmth.
Side Dishes
A thick slice of crusty bread or a warm baguette pairs beautifully with this soup, perfect for soaking up every last drop. A light green salad with a lemon vinaigrette can also balance this hearty bowl with a crisp, refreshing contrast.
Creative Ways to Present
Serve your soup in large, rustic bowls that showcase its inviting colors. For a cozy dinner party, ladle the soup into mini bread bowls for an extra cozy feel that’s sure to impress your guests. Garnish each serving with a tiny sprig of parsley or a swirl of olive oil to elevate presentation.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cozy Chicken White Bean Soup for Cold Days in airtight containers in the refrigerator. It will stay fresh for 3 to 4 days, and the flavors often deepen, making reheated servings even better than the first!
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers and label with the date. For up to 3 months, you can enjoy a convenient homemade meal after a busy day—just thaw and heat!
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. Adding a splash of water or stock can help restore the original broth consistency if it thickened too much in the fridge or freezer.
FAQs
Can I use frozen chicken instead of fresh?
Absolutely! Just make sure it’s fully thawed before adding it to the pot. Frozen chicken breasts may need a few extra minutes to cook through during the simmering stage.
Is it possible to make this soup vegetarian?
Yes! Simply replace the chicken stock with vegetable stock and omit the chicken. You might also add extra beans or hearty mushrooms to maintain that satisfying texture.
Can I use dried beans instead of canned?
You can, but be sure to soak and cook the dried beans fully before adding them to the soup so they are tender and digestible. This will add some extra prep time but will work wonderfully.
What’s the best way to make the soup spicier?
Add a pinch of crushed red pepper flakes when sautéing the veggies or garnish each bowl with a dash of hot sauce for controlled heat that complements the flavors.
Can I prepare the soup in a slow cooker?
Definitely! Sauté the veggies first, then add all ingredients to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Remember to shred the chicken before stirring it back in at the end.
Final Thoughts
This Cozy Chicken White Bean Soup for Cold Days has quickly become a personal favorite for those cool afternoons when you want something cozy, nutritious, and downright delicious. It’s easy to prepare, full of wholesome ingredients, and invites you to savor every comforting spoonful. I can’t wait for you to try it and feel its warmth brighten even your coldest days!
PrintCozy Chicken White Bean Soup for Cold Days
This hearty Chicken, White Bean, and Veggie Soup combines tender chicken breasts with wholesome white beans and fresh vegetables in a flavorful, savory broth. Perfect for a nutritious and comforting meal, this soup is easy to prepare and packed with protein and fiber, making it a satisfying choice for any day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 small white onions, chopped
- 4 garlic cloves, minced
- Handful of fresh spinach
Protein
- 2 chicken breasts
Canned Goods
- 2 cans (about 15 oz each) of white beans, drained and rinsed
Liquids & Oils
- 2 liters low-sodium chicken stock
- 1 liter cold water
- Extra virgin olive oil (EVOO), 2 tablespoons
Herbs & Seasonings
- Fresh parsley, chopped (to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Chop the celery stalks, carrots, and small white onions into bite-sized pieces. Mince the garlic cloves. Set aside the fresh spinach for later addition.
- Sauté the vegetables: In a large soup pot, heat 2 tablespoons of extra virgin olive oil 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.
- Add the white beans: Drain and rinse the canned white beans, then add them to the pot with the sautéed vegetables. Cook together for another 3-4 minutes to allow the flavors to meld.
- Add liquids and chicken: Pour in 2 liters of low-sodium chicken stock along with 1 liter of cold water. Add the raw chicken breasts to the pot.
- Cook the soup: Bring the soup to a rolling boil over high heat, then reduce the heat to low and allow it to simmer gently for 20 minutes, ensuring the chicken cooks thoroughly and the flavors develop.
- Shred the chicken: Carefully remove the chicken breasts from the soup using tongs or a slotted spoon. Using two forks, shred the chicken into bite-sized pieces.
- Return chicken and finish simmering: Add the shredded chicken back into the soup pot. Continue to simmer the soup for another 10-15 minutes to blend the flavors well.
- Add spinach and season: Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Season the soup with salt and freshly ground black pepper to taste. Optionally, sprinkle with chopped fresh parsley for added freshness.
- Serve: Ladle the hot soup into bowls and serve immediately. Enjoy with a slice of crusty bread for a complete, satisfying meal.
Notes
- For a thicker soup, use less water or blend a portion of the white beans before adding them back in.
- You can substitute chicken thighs for breasts for a richer flavor and more tender texture.
- Adjust salt carefully since the chicken stock is low-sodium.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Adding a squeeze of fresh lemon juice just before serving brightens the flavors beautifully.