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White Bean Chicken Soup

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Craving a comforting, yet quick meal to warm you up on a cold evening? Look no further than this easy White Bean Chicken Soup. With the convenience of rotisserie chicken, this soup comes together in well under 30 minutes, making it an ideal choice for a cozy, healthy weeknight dinner. Loaded with protein-packed cannellini beans, fresh veggies, and aromatic spices, this Homemade Chicken Soup promises both ease and flavor, in every spoonful.

For an added kick of spice, top this Quick and Easy Chicken Soup with a drizzle of your favorite chili crisp oil. Alternatively, sprinkle on a touch of freshly grated Parmesan cheese.

A brown bowl colored with yellow inside filled with White Bean Chicken Soup. The soup is garnished with chili crisp oil.

Ingredients to make Chicken and White Bean Soup

Easily, pick up a rotisserie chicken from the store, along with veggies and pair with your favorite seasoning blend, then toss everything into a pot with stock! It’s that simple! You’ll have a tasty, family-friendly soup, in no time

  • Rotisserie Chicken: I only use white meat, but feel free to incorporate a little dark meat. Grilled chicken strips, or even turkey are great substitutes.
  • Cannellini Beans: Great Northern beans, navy beans, butter beans or kidney beans can be used in replacement of the cannellini beans.
  • Fresh Baby Spinach: Possible substitutes include; kale, Swiss chard or even frozen spinach.
  • Chicken Stock: Vegetable broth or stock can be used instead.
  • Thyme: If you do not have fresh, use dried thyme. Rosemary is also a great addition/substitution.
  • Vegetables: In addition, add leeks, carrots, bell peppers and/or fennel.
  • Seasonings: Chili powder or cumin would be great additions.
  • Pasta: Pasta is a great addition. Use only one can of cannellini beans and add 1/2-3/4 cup dried pasta when the stock comes to a boil.

How to Make This Easy Homemade Soup with Rotisserie Chicken

Using rotisserie chicken in this hearty chicken and bean soup, not only cuts down on cook time, but also adds yummy flavor.

  1. Begin by heating the olive oil and butter in a large pot over medium heat.
  2. Add the minced onions, garlic, and celery to the pot, and sprinkle in the salt, pepper, garlic powder, onion powder, and paprika. Sauté for 3 to 4 minutes until the vegetables are tender and fragrant.
  3. Pour in the chicken stock, add the bay leaves, and toss in the fresh thyme. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes, to allow the flavors to meld.
  4. Once simmered, remove and discard the bay leaves and woody stems of the thyme.
  5. Next, add the diced rotisserie chicken, cannellini beans, and fresh baby spinach. Let the soup cook for a few additional minutes to warm the chicken and beans through, and to wilt the spinach.
  6. Squeeze in the lemon juice to brighten the flavors.
  7. Ladle the soup into bowls and optionally garnish each serving with a small spoonful of chili crisp oil for an extra kick or Parmesan cheese for added richness.

Tips for Making this Nutritious Chicken and Bean Soup

  • Use rotisserie chicken for ease.
  • Feel free to add additional spices to your liking.
  • Allow the soup to simmer to allow the flavors to meld.
  • Don’t forget to remove and discard the bay leaves and woody stems of the thyme.
  • If you add pasta, use only one can of cannellini beans. Use a small pasta shape (ditalini, orzo, etc.) and add to the stock once the stock starts to boil. 
  • Lemon juice brightens the flavor of this soup. Leave out, or add more to your liking.
  • For a spicy and flavorful kick, garnish with a drizzle of chili crisp oil.
  • For a more mild kick of flavor (also more kid-friendly), top with freshly grated Parmesan cheese.

How to Serve and Store White Bean Chicken Soup

This Cannellini Bean Soup pairs wonderfully with a side of toasted bread, a crispy grilled cheese sandwich or a simple side salad.

Store leftovers of this quick soup recipe in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in portions. Thaw and reheat gently on the stove, adding a splash of extra broth, if needed.

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A brown bowl colored with yellow inside filled with White Bean Chicken Soup. The soup is garnished with chili crisp oil.

White Bean Chicken Soup


Description

Craving a comforting, yet quick meal to warm you up on a cold evening? Look no further than this easy White Bean Chicken Soup. With the convenience of rotisserie chicken, this soup comes together in well under 30 minutes, making it an ideal choice for a cozy, healthy weeknight dinner.


Ingredients

Scale
  • 2 cups diced rotisserie chicken
  • 2 cans cannellini beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large celery stalk with leaves, minced
  • 1/4 white or yellow onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 6 cups chicken stock
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • 1 to 2 tablespoons lemon juice
  • 2 cups fresh baby spinach
  • chili crisp oil or freshly grated Parmesan cheese, for garnish (optional)

Instructions

  1. Begin by heating the olive oil and butter in a large pot over medium heat.
  2. Add the minced onions, garlic, and celery to the pot, and sprinkle in the salt, pepper, garlic powder, onion powder, and paprika. Sauté for 3 to 4 minutes, or until the vegetables are tender and fragrant.
  3. Pour in the chicken stock, add the bay leaves, and toss in the fresh thyme. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.
  4. Once simmered, remove and discard the bay leaves and woody stems of the thyme.
  5. Next, add the diced rotisserie chicken, cannellini beans, and fresh baby spinach. Let the soup cook for a few additional minutes to warm the chicken and beans, and to wilt the spinach.
  6. Squeeze in the lemon juice to brighten the flavors. 
  7. Ladle the soup into bowls and optionally garnish each serving with a small spoonful of chili crisp oil for an extra kick, or Parmesan cheese for added richness.

Notes

  • Use rotisserie chicken for ease.
  • Feel free to add additional spices to your liking.
  • Allow the soup to simmer to allow the flavors to meld.
  • Don’t forget to remove and discard the bay leaves and woody stems of the thyme.
  • If you add pasta, use only one can of cannellini beans. Use a small pasta shape (ditalini, orzo, etc.) and add to the stock once the stock starts to boil. 
  • Lemon juice brightens the flavor of this soup. Leave out, or add more to your liking.
  • For a spicy and flavorful kick, garnish with a drizzle of chili crisp oil.
  • For a more mild kick of flavor (also more kid-friendly), top with freshly grated Parmesan cheese.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup, Lunch or Dinner
  • Method: Easy
  • Cuisine: American

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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