Chicken White Bean Soup

Top view of the soup inside a white bowl with a spoon in it.

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.

Course Dinner, Soup

Cuisine American

Keyword chicken white bean soup

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 267kcal

Author Jessica - Together as Family

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

Chicken Breast : You need anywhere from 1.5 to 2 pounds of chicken, which is about 3 large chicken breasts or 4 smaller ones.

Chicken Broth : Use the full salt or reduced-sodium broth, depending on preference and/or dietary needs. I use full salted chicken broth, chicken stock, or usually I use chicken bone broth for more flavor and added protein. You could also use water + chicken bouillon.

Nutrition