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Chicken White Bean Soup is a simple chicken soup recipe with a creamy broth, tender chicken, and two kinds of white beans. Tons of flavor and simple to make in one pot on the stovetop.
White Bean Chicken Soup Recipe (Stove Top, One Pot Soup)
This white bean soup recipe is simple to make on the stovetop in just one pot! Everything cooks in the same pot – the chicken, vegetables, and the broth simmers – all in one pot.
My favorite thing about this delicious soup recipe is that it uses one of my favorite ways to create a creamy chicken soup, but without the heavy creams or other higher-fat ingredients. The trick is to puree one can of the white beans with some chicken broth. It’s a great way to create a creamy texture and flavorful base without the added fat and cream.
Simple Ingredients Needed
- Olive Oil : I use extra-virgin ‘light tasting’ olive oil but any olive oil will work.
- Boneless, Skinless Chicken Breast
- Onion : For a mild onion taste use a yellow onion or sweet onion, for more of a zesty onion flavor use a white onion. I prefer using a sweet onion.
- Carrots
- Celery Stalks : You will need 2 celery stalks or ribs for this soup recipe.
- Garlic Cloves : Use fresh garlic that has been minced or pressed, or use the equivalent to 4 garlic cloves in garlic paste or chopped garlic.
- Tomato Paste
- Italian Seasoning
- Onion Powder
- Garlic Powder
- Kosher Salt
- Black Pepper
- Chicken Broth : The full salted version of reduced-sodium version can be used here; along with using chicken stock, chicken bone broth, or use water + chicken bouillon.
- Great Northern Beans : These beans gets pureed along with some of the chicken broth and it’s what gives this soup it’s thicker, creamier texture without adding any high-fat heavy cream or other products like that. Do not drain the beans just dump the entire can and its contents into the blender.
- Cannellini Beans : These are canned white kidney beans and they need to be drained before adding them into the soup pot.
- Parmesan Cheese : For the best flavor buy a wedge of parmesan cheese and shred it yourself.
How To Make Chicken White Bean Soup
Heat 1 tablespoon of olive oil in a large pot or large dutch oven over medium heat. Add the chicken pieces and cook until browned, about 4-6 minutes, and then transfer them to a plate for later.
In the same pot, add the remaining 1 tablespoon olive oil, onion, carrots, and celery and cook until softened; about 4-5 minutes.
Stir in the garlic and sauté for 30 seconds while stirring constantly.
Mix in the tomato paste, Italian seasoning, onion powder, garlic powder, salt, and pepper until it forms a thick paste and smells fragrant. Let it cook for an additional 30 seconds.
Add the great northern beans and about 1/2 cup of the chicken broth into a blender and puree until smooth, and add it into the soup pot along with the remaining chicken broth, browned seared chicken (that was set aside from earlier), and cannellini beans.
Bring the soup to a gentle boil, and once boiling, reduce the heat to low and let it simmer for 20-25 minutes.
Serve each bowl of soup with some freshly shredded parmesan cheese. Enjoy!
How To Store Leftovers of Chicken White Bean Soup
- Refrigerator : Store leftover soup inside an airtight container, in the refrigerator, for up to 3-4 days.
- Freezer : Once the soup has completely cooled, place it in a freezer-safe bag or container, and freeze for up to 3 months. Make sure to leave a little room for expansion at the top of the container or bag. Thaw in the refrigerator overnight before reheating.
- To Reheat : Place your leftover soup in an appropriate-sized pot on the stovetop and heat over medium heat, stirring occasionally until thoroughly heated. You could also place the soup in a slow cooker on the low setting for 1-2 hours, or more as needed.
Substitutions & Ingredient Notes
- Olive Oil : Grapeseed and avocado oils are a great alternative high-heat oils.
- Chicken Breast : Boneless, skinless chicken thighs diced into 1-inch pieces, make for a good substitute and juicy alternative to chicken breast.
- Carrots : It’s best to use regular-sized carrots (not baby carrots) as they will hold up better in the soup and impart more flavor than baby carrots would.
- Garlic Cloves : Fresh garlic cloves are always best, but you can use chopped garlic from a jar or garlic paste.
- Chicken Broth : Depending on dietary preferences or needs, you can use full salt broth or reduced-sodium broth. Alternatively, you could also use chicken stock, chicken bone broth, water + chicken bouillon, or vegetable broth if you prefer.
Serving Suggestions
The comforting and hearty soup, sprinkled with some fresh parmesan cheese, pairs perfectly with a slice of toasted sourdough, crusty bread, or baguette bread. It helps soak up all that flavorful broth, ensuring you get every last drop from the bowl.
Recipe FAQs
Could I Use Leftover Chicken or Rotisserie Chicken In This Recipe?
Yes, if you would like to use leftover chicken or rotisserie chicken, that will work great. Make sure the chicken is cooked before adding it in. Skip the cooking stage of browning the chicken pieces in 1 tablespoon olive oil. Add the shredded chicken along with the pureed beans and chicken broth.
How Would I Make This Soup In The Slow Cooker?
To make it in the slow cooker, add all the ingredients (still puree the beans with some chicken broth) and cook on LOW heat for 5 to 6 hours or until the chicken reaches an internal temperature of 165 degrees F.
Could I Add Some Spicy Heat To The Soup?
For some spice, try adding some cayenne pepper, chili powder, or red pepper chili flakes in with the other seasonings. You could also add some hot sauce as well.
More Easy Soup Recipes For Soup Season
- Velveeta Cheese Broccoli Soup
- Olive Garden Minestrone Soup
- Cheesy Taco Soup
- Cottage Pie Soup (Shepherd’s Pie Soup Recipe)
- Green Enchilada Chicken Soup (Creamy One Pot Soup)
- Cream Cheese Chicken Soup
- Rice-a-Roni Chicken Soup
- 7 Can Chicken Taco Soup
Chicken White Bean Soup
Ingredients
- 2 tablespoons olive oil divided
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 yellow onion OR sweet onion
- 3 carrots peeled & diced
- 2 celery stalks diced
- 4 garlic cloves minced or pressed
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 can (15.5 oz) great northern beans (do not drain)
- 1 can (15.5 oz) white cannellini beans (drained)
- freshly shredded parmesan cheese for serving
Instructions
- Heat 1 tablespoon of olive oil in a large pot or large dutch oven over medium heat. Add the chicken pieces and cook until browned, about 4-6 minutes, and then transfer them to a plate for later.2 tablespoons olive oil, 2 pounds boneless, skinless chicken breasts
- In the same pot, add the remaining 1 tablespoon olive oil, onion, carrots, and celery and cook until softened; about 4-5 minutes.1 yellow onion OR sweet onion, 3 carrots, 2 celery stalks
- Stir in the garlic and sauté for 30 seconds while stirring constantly.4 garlic cloves
- Mix in the tomato paste, Italian seasoning, onion powder, garlic powder, salt, and pepper until all the veggies are well coated and it smells fragrant. Let it cook for an additional 30 seconds.2 tablespoons tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Add the great northern beans and about 1/2 cup of the chicken broth into a blender and puree until smooth, and add it into the soup pot along with the remaining chicken broth, browned seared chicken (that was set aside from earlier), and cannellini beans.4 cups chicken broth, 1 can (15.5 oz) great northern beans, 1 can (15.5 oz) white cannellini beans
- Bring the soup to a gentle boil, and once boiling, reduce the heat to low and let it simmer for 20-25 minutes.
- Serve each bowl of soup with some freshly shredded parmesan cheese. Enjoy!freshly shredded parmesan cheese
Notes
Nutrition
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