Navy Bean Soup with Chicken
Warm and comforting, Navy Bean Soup with Chicken is a hearty, protein-packed dish perfect for cozy evenings or meal prep. This flavorful soup combines tender navy beans, juicy shredded chicken, and wholesome vegetables like carrots, celery, and onions, all simmered in a savory chicken broth seasoned with aromatic thyme and a hint of garlic. A splash of fresh lemon juice and a sprinkle of parsley add brightness to each bowl, elevating this classic dish to new heights. With simple techniques like soaking the beans and searing the chicken for extra flavor, this recipe strikes the perfect balance between homestyle comfort and wholesome nutrition. Serve it with crusty bread for a satisfying meal that will keep everyone coming back for seconds. Keywords: navy bean soup, chicken soup, hearty bean soup, homemade soup recipes, protein-packed soup.
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Recipe Information
Ingredients
- 1 pound Navy beans
- 2 tablespoons Olive oil
- 1 pound Chicken breast (boneless, skinless)
- 1 large Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 8 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (fresh, chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the navy beans under cold water and remove any debris. Place them in a large bowl, cover with water, and let them soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, removing them from heat, and letting them sit for 1 hour before draining.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper. Sear the chicken in the pot for 2-3 minutes per side, until golden brown. Remove the chicken and set aside (it does not need to be fully cooked yet).
Dice the onion, carrots, and celery. Mince the garlic cloves.
Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and stir in the bay leaf, dried thyme, soaked and drained navy beans, 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. Simmer for 75-90 minutes, or until the beans are tender and the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the fresh parsley and lemon juice, adjusting seasoning with more salt and pepper if needed.
Serve hot with crusty bread or crackers, garnished with additional parsley if desired.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1001 mg | 21% | |
*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.
