Name: Hearty White Bean Chicken Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, diced (1 cup); 2 large carrots, diced; 2 celery stalks, diced; 1 jalapeño, seeded and diced (optional); 1 bay leaf; 3 garlic cloves, minced; 8 cups chicken stock; 2 (14-oz) cans cannellini beans, drained; 2-3 cups shredded chicken; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons fresh dill, chopped; 1 bunch Swiss chard, chopped; 1 tablespoon lemon juice

White Bean Chicken Soup is more than just a comforting meal; it’s a culinary hug in a bowl, a dish that consistently draws smiles and second servings. There’s a profound satisfaction that comes with a steaming bowl of this classic, a feeling of warmth and nourishment that’s both familiar and deeply cherished. What is it about this particular soup that captures our hearts and taste buds? Perhaps it’s the harmonious marriage of tender shredded chicken, creamy cannellini beans that lend a velvety texture, and a fragrant broth singing with aromatic vegetables and herbs. It’s the kind of dish that feels both wholesome and indulgent, perfect for a chilly evening, a day when you need a little extra care, or simply when you’re craving something utterly delicious. This isn’t just any soup; it’s an experience, and my recipe for White Bean Chicken Soup aims to elevate that experience to something truly unforgettable.

Ingredients:

2 tablespoons extra-virgin olive oil.
1 small yellow onion, diced (1 cup).
2 large carrots, diced.
2 celery stalks, diced.
1 jalapeño, seeded and diced (optional).
1 bay leaf.
3 garlic cloves, minced.
8 cups chicken stock.
2 (14-oz) cans cannellini beans, drained.
2-3 cups shredded chicken.
1 teaspoon kosher salt.
½ teaspoon black pepper.
2 tablespoons fresh dill, chopped.
1 bunch Swiss chard, chopped.
1 tablespoon lemon juice.

Cooking the Aromatics

Begin by heating the 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. This initial step is crucial for building a flavorful base for our White Bean Chicken Soup. Once the oil is shimmering, add the 1 small yellow onion, diced (about 1 cup), the 2 large carrots, diced, and the 2 celery stalks, diced. These vegetables, often referred to as a “mirepoix,” will soften and release their natural sweetness, forming the aromatic foundation of the soup.
Sauté these vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and become translucent. If you’re opting for a little heat, this is also the time to add the 1 jalapeño, seeded and diced (optional). Continue to cook for another 2-3 minutes until the jalapeño is fragrant. Next, add the 3 garlic cloves, minced, and cook for just 1 minute more, stirring constantly. Be careful not to burn the garlic, as this can impart a bitter flavor to your soup. The aroma at this stage should be wonderfully inviting.

Building the Soup Base

Pour in the 8 cups of chicken stock. This is the liquid gold that will bring all the flavors together. As you pour, you can use your spoon to scrape up any browned bits from the bottom of the pot – this is where a lot of concentrated flavor resides. Add the 1 bay leaf to the pot. The bay leaf will infuse the broth with a subtle, earthy aroma as it simmers.
Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes. This simmering time allows the flavors from the vegetables and the bay leaf to meld beautifully into the chicken stock. This is also a good time to prepare your other ingredients, such as draining and rinsing the beans and ensuring your chicken is shredded.

Adding the Stars of the Soup

Now it’s time to add the hearty components. Stir in the 2 (14-oz) cans cannellini beans, drained. These creamy white beans are the namesake of our White Bean Chicken Soup and will add wonderful texture and substance. Next, add the 2-3 cups of shredded chicken. You can use rotisserie chicken for a quick and easy option, or cooked chicken breast that you’ve shredded yourself. Ensure the chicken is evenly distributed throughout the pot.
Season the soup with the 1 teaspoon of kosher salt and ½ teaspoon of black pepper. It’s always best to season gradually and taste as you go, as chicken stock can vary in its saltiness. Stir everything well to combine. Let the soup return to a gentle simmer and cook for another 5-10 minutes, allowing the chicken and beans to heat through and absorb the savory broth.

Finishing Touches

Just before serving, stir in the 1 bunch of Swiss chard, chopped. The heat of the soup will gently wilt the greens, making them tender and adding a vibrant color and nutrients. Stir until the chard is bright green and just tender, which should only take a few minutes. Finally, stir in the 1 tablespoon of lemon juice. The brightness of the lemon juice is a revelation in this soup; it cuts through the richness and enhances all the other flavors. Don’t skip this step!
Add the 2 tablespoons of fresh dill, chopped. Dill adds a wonderfully fresh and slightly herbaceous note that complements the creamy beans and chicken perfectly. Give the soup one final stir. Taste and adjust seasonings as needed. You might find you want a little more salt, pepper, or even a touch more lemon juice. Ladle the piping hot White Bean Chicken Soup into bowls and serve immediately.

Conclusion:

And there you have it – a comforting and incredibly satisfying bowl of White Bean Chicken Soup! This recipe is more than just a meal; it’s a warm embrace on a chilly evening, a nourishing option for a weeknight dinner, and a crowd-pleaser for any gathering. We’ve walked through each step to ensure you can create this delicious soup with confidence. The creamy texture from the white beans, combined with tender chicken and fragrant herbs, creates a symphony of flavors that’s hard to beat. Don’t be afraid to adapt it to your preferences – that’s the beauty of home cooking! We truly hope you enjoy making and devouring this fantastic White Bean Chicken Soup as much as we do.

For serving, consider a crusty baguette for dipping, a dollop of sour cream or Greek yogurt, or a sprinkle of fresh parsley for a pop of color and freshness. This soup also pairs beautifully with a simple side salad.

When it comes to variations, feel free to add other vegetables like carrots, celery, or spinach. For a spicier kick, a pinch of red pepper flakes can be added. You can also experiment with different herbs like thyme or rosemary.

So go ahead, give this White Bean Chicken Soup recipe a try! We’re confident it will become a staple in your culinary repertoire. Happy cooking!

Frequently Asked Questions:

Can I make this White Bean Chicken Soup ahead of time?

Absolutely! This soup is even better the next day as the flavors meld together. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of beans are best for this soup?

Cannellini beans are excellent for their creamy texture and mild flavor, making them the star of this White Bean Chicken Soup. However, Great Northern beans or even navy beans can be used as alternatives if cannellini beans are not readily available.