Chicken and White Bean Soup

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Chicken and White Bean Soup

Chicken and White Bean Soup is a thick, hearty stovetop soup made with boneless chicken thighs, cannellini beans, carrots and celery in a tomato Parmesan broth. The chicken shreds right in the pot, a squeeze of lemon finishes it, and one pot feeds six in about 90 minutes.

Course Dinner, Soup

Cuisine American

Keyword chicken and bean soup, chicken and white bean soup, chicken thigh soup, chicken white bean soup, white bean chicken soup

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 299kcal

Author Maike Corbett

Equipment

Ingredients

2 tablespoons olive oil
2 pounds chicken thighs skinless, boneless
½ teaspoon salt plus more to taste
½ teaspoon black pepper
1 large yellow onion diced,
3 medium carrots sliced
2 stalks celery sliced,
6 cloves garlic minced (or ¾ teaspoon garlic powder)
2 teaspoons dried basil
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
6 cups chicken bone broth or regular chicken broth
1 14.5-ounce can diced tomatoes undrained
1 bay leaf
1 Parmesan rind 3 to 4 inches
2 15-ounce cans cannellini beans drained and rinsed
2 tablespoons lemon juice freshly squeezed

Garnish (optional)

Instructions

Sear and Simmer

Season the chicken thighs on both sides with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the thighs and cook undisturbed for 5 minutes, then flip and cook for 5 minutes more.
Add the onion, carrots, celery, garlic, basil, thyme and red pepper flakes around the thighs. Cook, stirring the vegetables, for 6 minutes.
Pour in the bone broth. Add the tomatoes with their juice, the bay leaf and the Parmesan rind. Bring to a boil, then reduce the heat and simmer gently, uncovered, for 30 minutes.
Stir in the beans and simmer for 30 minutes more. Meanwhile, transfer the thighs to a cutting board, shred them with two forks, and return the chicken to the pot. The chicken should read 165º Fahrenheit.

Finish and Serve

Remove the bay leaf and the Parmesan rind. Press a potato masher into the soup five or six times to break down some of the beans and thicken the broth.
Stir in the lemon juice. Taste and add salt as needed. Ladle into bowls, top with grated Parmesan and serve with crusty bread.

Notes

SWAP - No Parmesan rind? Stir ½ cup grated Parmesan into the soup for the last 30 minutes.

HEAT

¼ teaspoon red pepper flakes keeps the soup mild. Use ½ teaspoon for a gentle warmth.

BROTHY SOUP - For a thinner soup, add 1 to 2 cups of broth with the beans and skip the mashing step.

FOOD SAFETY

Chicken is safe at 165º Fahrenheit. Cool leftovers within 2 hours and refrigerate for up to 4 days.

Nutrition