White Bean Chicken Soup
White Bean Chicken Soup is the PERFECT weeknight meal, made with boneless skinless chicken breast simmered with white beans, carrots, celery, fresh spinach, and garlic until hearty and savory, ready in 45 minutes!
Servings: 6 servings
Calories: 400kcal
Equipment
- 1 medium dutch oven or soup pot
- 1 Blender or immersion blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium carrots peeled and chopped
- 1 medium yellow onion chopped
- 3 medium celery ribs chopped
- 5 cloves garlic minced
- 1/2 tablespoon Italian seasoning
- 3 15-ounce cans cannellini beans drained and rinsed
- 5 cups chicken stock gluten free, low sodium, reserve 1 cup
- 1 1/2 pounds chicken breast boneless, skinless
- 2 cups baby spinach roughly chopped
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Over medium-high heat, add olive oil, carrots, onion, and celery to a dutch oven, stirring often. Once they're mostly cooked down, about 5 minutes, move the veggies to the side of the pot and add the garlic. Cook for about 30 seconds, then stir everything together.
- Add the Italian seasoning, salt, and pepper and stir to combine. Cook an additional 2-3 minutes.
- Add half of the beans to a blender with 1 cup of chicken broth. Puree until smooth, then add to the dutch oven with the rest of the broth, beans, and chicken breast. Cover the chicken breast in the broth as much as possible to cook.
- Bring everything to a boil, then reduce to a simmer and cook for 20-30 minutes, or until the chicken is cooked through and shred easily with a fork. Stir occasionally to make sure everything cooking evenly and nothing is sticking to the bottom of the pot.
- Transfer the chicken to a separate plate and shred with two forks. Add the shredded chicken back into the pot. Stir in the spinach, lemon juice, and fresh parsley and simmer for an additional 5 minutes, until the spinach is wilted.
Notes
Click on the time in the instructions to start a timer!
*The nutrition is a really rough estimate, when the beans are rinsed it reduces the sodium. I tried my best to calculate it but it might not be completely accurate!*
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- This recipe uses canned beans because they're already cooked. Dry beans will not work for this recipe.
- The chicken may take longer to cook if the pieces are bigger, just add another 5 minutes at a time until it shred easily with a fork.
- Add the spinach in last, to prevent it from over-cooking.
- I used a small blender to puree the beans, you can also use an immersion blender to thicken the soup. I would do this after removing the chicken, before adding the shredded chicken back in.
Nutrition
Calories: 400kcal | Carbohydrates: 44g | Protein: 42g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 711mg | Potassium: 811mg | Fiber: 13g | Sugar: 3g | Vitamin A: 6296IU | Vitamin C: 13mg | Calcium: 191mg | Iron: 7mg
