Description

A comforting and nourishing soup made with tender chicken, creamy white beans, and a medley of fresh vegetables. This easy recipe is perfect for a healthy weeknight meal and tastes even better the next day.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
8 cups low-sodium chicken broth
2 cups cooked chicken, shredded or diced
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (15-ounce) can great northern beans, rinsed and drained
1 cup chopped kale or spinach
Salt and freshly ground black pepper to taste
Optional garnishes: fresh parsley, a squeeze of lemon juice, a drizzle of olive oil

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Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly.
3. Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pot to loosen any browned bits.
4. Add the cooked chicken and the rinsed and drained cannellini beans and great northern beans to the pot. Stir to combine. Reduce the heat to low, cover, and let the soup simmer gently for at least 20 minutes, or up to 40 minutes.
5. During the last 5 minutes of simmering, stir in the chopped kale or spinach. Cook until the greens are wilted and tender.
6. Season the soup generously with salt and freshly ground black pepper to taste. Taste and adjust the seasoning as needed.
7. Serve hot, with optional garnishes like fresh parsley, a squeeze of lemon juice, or a light drizzle of olive oil.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes very well for up to 2-3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 12g
Carbohydrates: 35g
Fiber: 10g
Protein: 25g