Chicken and Vegetable Bean Soup
Warm, hearty, and brimming with nutritious goodness, this Chicken and Vegetable Bean Soup is the ultimate comfort food for any season. Packed with tender shredded chicken, vibrant vegetables like zucchini, carrots, celery, and baby spinach, and protein-rich white and kidney beans, this recipe delivers both flavor and nourishment in every spoonful. Seasoned with aromatic herbs like thyme, oregano, and a touch of garlic, each bite offers a deliciously savory experience. Simple to make in under an hour, this wholesome soup is perfect for meal prepping or feeding a hungry family. Serve it with a garnish of fresh parsley for a pop of brightness and pair it with crusty bread for a satisfying, well-rounded meal. Ideal for busy weeknights or cozy weekends, this recipe is a must-try for soup lovers searching for a healthy, one-pot dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 3 pieces garlic cloves, minced
- 6 cups chicken broth
- 1 15-ounce can canned diced tomatoes (with juices)
- 1 15-ounce can canned white beans (such as cannellini), drained and rinsed
- 1 15-ounce can canned red kidney beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 large zucchini, diced
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add them to the pot and sear for 2-3 minutes on each side until golden. Remove the chicken and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes with their juices. Stir well to combine.
Add the drained and rinsed white beans and kidney beans, along with the dried thyme, dried oregano, bay leaf, and the remaining salt and black pepper.
Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 20 minutes.
Remove the cooked chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
Add the diced zucchini and simmer for an additional 5 minutes until tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove the bay leaf before serving.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 8462 mg | 368% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 37.3 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5741 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
