Simple and Hearty: A Delicious Chicken and White Bean Soup Recipe
Chicken and white bean soup is a comforting and nourishing dish that’s perfect for a chilly day or a light yet satisfying meal. It’s also incredibly easy to make, requiring minimal ingredients and effort. This recipe focuses on simplicity, allowing the natural flavors of the chicken, beans, and vegetables to shine through. We’ll use readily available ingredients and straightforward steps to create a flavorful and hearty soup that the whole family will enjoy.
## Why You’ll Love This Recipe
* **Easy and Quick:** This soup comes together in under an hour, making it ideal for busy weeknights.
* **Healthy and Nutritious:** Packed with protein, fiber, and essential vitamins, this soup is a wholesome and balanced meal.
* **Versatile:** You can easily customize the recipe to your liking by adding different vegetables, herbs, or spices.
* **Budget-Friendly:** Chicken and white beans are relatively inexpensive ingredients, making this a cost-effective meal.
* **Delicious and Comforting:** The creamy texture of the white beans and the savory flavor of the chicken create a truly comforting and satisfying soup.
## Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this simple chicken and white bean soup:
* **Chicken:** 1.5 lbs boneless, skinless chicken breasts or thighs (or a combination). Chicken thighs will result in a richer flavor, but breasts are leaner.
* **White Beans:** 1 (15-ounce) can cannellini beans, rinsed and drained. Cannellini beans are ideal because of their creamy texture, but Great Northern or Navy beans will also work.
* **Onion:** 1 medium yellow onion, diced.
* **Carrots:** 2 medium carrots, peeled and diced.
* **Celery:** 2 stalks celery, diced.
* **Garlic:** 2-3 cloves garlic, minced.
* **Chicken Broth:** 6-8 cups chicken broth. Low-sodium is preferred to control the salt level.
* **Olive Oil:** 2 tablespoons olive oil.
* **Dried Thyme:** 1 teaspoon dried thyme.
* **Dried Rosemary:** ½ teaspoon dried rosemary (optional, but adds a lovely flavor).
* **Bay Leaf:** 1 bay leaf.
* **Salt and Pepper:** To taste.
* **Fresh Parsley:** Chopped, for garnish (optional).
* **Lemon Juice:** 1-2 tablespoons, to brighten the flavor (optional).
## Equipment You’ll Need
* Large Pot or Dutch Oven
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Ladle
## Step-by-Step Instructions
Now, let’s get started with making this delicious soup. Follow these easy steps:
**Step 1: Prepare the Chicken**
There are a few ways to prepare the chicken for this soup. You can either:
* **Poach the Chicken:** Place the chicken breasts or thighs in the large pot. Cover with chicken broth (about 4-6 cups, enough to fully submerge the chicken). Bring to a simmer over medium heat. Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken with two forks. Reserve the poaching liquid (chicken broth) for the soup.
* **Sauté the Chicken:** Cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil in the large pot over medium heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside. This method adds a bit more flavor to the chicken.
* **Use Rotisserie Chicken:** For an even quicker option, use pre-cooked rotisserie chicken. Simply shred the chicken and add it to the soup later.
**Step 2: Sauté the Vegetables**
Heat the remaining 1 tablespoon of olive oil in the same pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step helps to release the natural sweetness of the vegetables and build a flavorful base for the soup.
**Step 3: Add the Garlic and Spices**
Add the minced garlic, dried thyme, and dried rosemary (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 4: Add the Broth and Beans**
Pour the chicken broth (or the reserved poaching liquid) into the pot. Add the bay leaf and the rinsed and drained white beans. Bring the soup to a simmer.
**Step 5: Simmer the Soup**
Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. This step is crucial for developing a rich and flavorful soup.
**Step 6: Add the Chicken**
Add the shredded chicken to the soup and stir to combine. Heat through for a few minutes.
**Step 7: Season and Adjust**
Season the soup with salt and pepper to taste. Add lemon juice, if using, for a brighter flavor. Remove the bay leaf before serving. You may also want to remove about a cup of the soup and use an immersion blender (or carefully blend in a regular blender) to create a creamier texture. Then, stir the blended portion back into the soup.
**Step 8: Serve and Garnish**
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for dipping.
## Tips and Variations
* **Add More Vegetables:** Feel free to add other vegetables like spinach, kale, diced potatoes, or zucchini to the soup.
* **Spice It Up:** Add a pinch of red pepper flakes for a little heat.
* **Use Different Herbs:** Experiment with different herbs like oregano, sage, or basil.
* **Make it Creamy:** As mentioned earlier, you can blend a portion of the soup for a creamier texture, or stir in a dollop of sour cream or Greek yogurt before serving.
* **Add Pasta or Rice:** For a heartier soup, add cooked pasta (like ditalini or small shells) or rice during the last few minutes of cooking.
* **Use Leftover Chicken:** This recipe is a great way to use up leftover cooked chicken.
* **Make it in a Slow Cooker:** Brown the vegetables in a skillet and then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
* **Make it in an Instant Pot:** Use the sauté function to brown the vegetables and chicken (if not using pre-cooked chicken). Add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken before serving.
* **For a Thicker Soup:** If you prefer a thicker soup, you can mash some of the white beans with a fork before adding them to the pot. This will release their starch and help to thicken the soup.
* **To make it vegetarian/vegan:** Omit the chicken and use vegetable broth instead of chicken broth. You can add other beans or vegetables to make it more filling.
## Serving Suggestions
* **Crusty Bread:** Serve with a slice of crusty bread for dipping into the flavorful broth.
* **Crackers:** Crackers are another great accompaniment to this soup.
* **Salad:** A simple side salad pairs well with the soup for a complete meal.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato based soups, but it also works very well with white bean soups for a heartier meal.
## Storage Instructions
* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze the soup in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Recipe Card
**Simple Chicken and White Bean Soup**
A comforting and easy-to-make soup that’s perfect for a chilly day.
**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Total Time:** 50 minutes
**Yield:** 6-8 servings
**Ingredients:**
* 1.5 lbs boneless, skinless chicken breasts or thighs
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 medium yellow onion, diced
* 2 medium carrots, peeled and diced
* 2 stalks celery, diced
* 2-3 cloves garlic, minced
* 6-8 cups chicken broth
* 2 tablespoons olive oil
* 1 teaspoon dried thyme
* ½ teaspoon dried rosemary (optional)
* 1 bay leaf
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish (optional)
* Lemon juice, 1-2 tablespoons (optional)
**Instructions:**
1. **Prepare the Chicken:** Poach, sauté, or use rotisserie chicken. Shred the chicken and set aside. If poaching, reserve the broth.
2. **Sauté the Vegetables:** Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. **Add Garlic and Spices:** Add garlic, thyme, and rosemary (if using). Cook for 1 minute, until fragrant.
4. **Add Broth and Beans:** Pour in chicken broth (or reserved poaching liquid). Add bay leaf and white beans. Bring to a simmer.
5. **Simmer the Soup:** Reduce heat, cover, and simmer for 15-30 minutes.
6. **Add Chicken:** Add shredded chicken and heat through.
7. **Season and Adjust:** Season with salt and pepper to taste. Add lemon juice, if using. Remove bay leaf.
8. **Serve and Garnish:** Ladle into bowls and garnish with fresh parsley, if desired.
Enjoy your delicious and comforting chicken and white bean soup!
## Conclusion
This simple chicken and white bean soup is a fantastic recipe to have in your repertoire. It’s easy to make, healthy, and incredibly delicious. With its versatility, you can easily adapt it to your preferences and create a soup that’s perfect for any occasion. So, gather your ingredients and get ready to enjoy a warm and comforting bowl of homemade goodness!