White Bean and Chicken Soup
Warm up with a bowl of hearty and wholesome White Bean and Chicken Soup, a comforting one-pot recipe that's perfect for cozy dinners or meal prep. This flavorful soup combines tender shredded chicken, creamy white beans, and nutrient-packed spinach, all simmered in an aromatic broth enriched with garlic, rosemary, and thyme. Brightened with a splash of fresh lemon juice and a garnish of parsley, this satisfying dish strikes the perfect balance between rustic and refreshing. Ready in just 50 minutes with minimal prep time, this healthy, protein-packed soup is ideal for busy weeknights and will quickly become a family favorite. Keep it gluten-free or pair it with crusty bread for the ultimate comfort meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 3 medium carrots, diced
- 2 pieces boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 15-ounce cans canned white beans, drained and rinsed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, celery, and carrots. Cook for an additional 3-4 minutes to soften the vegetables slightly.
Place the chicken breasts in the pot and pour in the chicken broth. Add the drained and rinsed white beans, dried rosemary, dried thyme, bay leaf, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf.
Return the shredded chicken to the pot and stir in the chopped spinach. Simmer for 2-3 minutes, or until the spinach has wilted.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley (if desired), and serve warm.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7283 mg | 317% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 24.7 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 973 mg | 75% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 7322 mg | 156% | |
*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.
