Cozy 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
Scale
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.