Chicken Bean Soup
Warm up with a hearty bowl of Chicken Bean Soup, a comforting and nutrient-packed recipe perfect for any day of the week. Featuring tender shredded chicken, creamy cannellini beans, and a medley of fresh vegetables like carrots, celery, and spinach, this soup is flavored with aromatic spices including thyme, cumin, and smoked paprika for a rich, savory depth. Its 15-minute prep time and one-pot simplicity make it an excellent choice for busy weeknights, while the low-sodium chicken broth and wholesome ingredients keep it light yet satisfying. Serve this irresistible soup with crusty bread for dipping, and enjoy a perfectly balanced, protein-rich meal the whole family will love. Keywords: chicken bean soup, hearty soup recipe, healthy soup, one-pot recipes, easy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 stalks celery (diced)
- 2 medium carrots (peeled and diced)
- 14.5 ounces diced tomatoes (canned, with juices)
- 15 ounces cooked cannellini beans (drained and rinsed)
- 6 cups chicken broth (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 2 cups spinach (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breast with a pinch of salt and pepper, then add it to the pot. Sear on both sides until lightly browned, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes.
Stir in the thyme, cumin, and smoked paprika, and cook for an additional minute to toast the spices.
Add the diced tomatoes (with juices), cannellini beans, chicken broth, and bay leaf. Stir to combine.
Return the chicken breast to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it with two forks. Discard the bay leaf.
Return the shredded chicken to the soup, then stir in the chopped spinach. Cook for another 3-5 minutes, or until the spinach is wilted.
Taste the soup and adjust seasonings with salt and pepper as needed.
Serve hot with your favorite crusty bread or crackers.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 31.3 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 652 mg | 50% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5317 mg | 113% | |
*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.
