Chunky Chicken and White Bean Soup
Cozy up with a warm bowl of Chunky Chicken and White Bean Soup, a hearty and nutritious recipe perfect for busy weeknights or meal prepping. Packed with tender shredded chicken, creamy cannellini beans, and a medley of fresh vegetables like carrots, celery, and baby spinach, this comforting soup delivers bold flavors in every spoonful. Infused with the earthy notes of smoked paprika, thyme, and oregano, and simmered in a savory chicken broth with a hint of sweetness from diced tomatoes, this recipe is both satisfying and wholesome. Ready in under an hour, this one-pot wonder is easy to prepare, gluten-free, and ideal for serving a crowd. Garnish with fresh parsley for a bright, herbaceous finish, and enjoy a cozy, healthy dinner that's sure to warm your soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 15 ounces cannellini beans (white beans), drained and rinsed
- 14 ounces diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breast with salt and black pepper on both sides. Add it to the pot and sear for 2-3 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, and stir in the drained cannellini beans, diced tomatoes, thyme, oregano, smoked paprika, and the bay leaf.
Return the chicken breast to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the baby spinach and let it wilt for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the soup hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5149 mg | 224% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 40.0 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4971 mg | 106% | |
*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.
