This is the kind of soup you make when you want something comforting but still fresh and nourishing. Tender chicken, creamy white beans, and silky broth come together with simple herbs and bright lemon. It’s hearty without being heavy, and it happens to be naturally gluten free.
One pot, simple ingredients, and big flavor you’ll want on repeat. Perfect for weeknights, meal prep, or sharing with friends.
Why This Recipe Works
- High protein, real comfort: Chicken and white beans team up for a filling, satisfying bowl that keeps you full for hours.
- Creamy without flour: Blending a portion of the beans thickens the soup naturally, so no roux is needed.
- Everyday ingredients: Pantry staples like canned beans, broth, and onions turn into something special with a few smart steps.
- Balanced flavor: A squeeze of lemon and fresh herbs brighten the rich, creamy base.
- Make-ahead friendly: Holds up beautifully in the fridge and freezes well.
What You’ll Need
- Olive oil – For sautéing and flavor.
- Onion, celery, and carrots – Classic aromatics for depth.
- Garlic – Fresh cloves for warmth.
- Cooked chicken – Shredded rotisserie or poached chicken breasts/thighs.
- Canned white beans – Cannellini or great northern beans, drained and rinsed.
- Chicken broth – Low-sodium so you can control seasoning.
- Coconut milk or half-and-half – For creaminess; use what fits your diet. (Coconut milk keeps it dairy-light and still silky.)
- Bay leaf – Subtle herbal note.
- Dried thyme and dried oregano – Reliable, pantry-friendly herbs.
- Baby spinach or kale – For color and nutrients.
- Lemon juice and zest – Brightens the finish.
- Salt and black pepper – Season to taste.
- Optional boosts: Red pepper flakes, smoked paprika, fresh parsley.
Step-by-Step Instructions
- Sauté the aromatics: Warm 1–2 tablespoons olive oil in a large pot over medium heat. Add diced onion, celery, and carrots with a pinch of salt.
Cook 5–7 minutes until softened. Stir in minced garlic for 30 seconds.
- Add seasonings: Sprinkle in dried thyme, dried oregano, and a bay leaf. Toast for 30 seconds to release flavor.
- Build the base: Pour in chicken broth and bring to a gentle simmer.
- Blend for creaminess: Add half the white beans to the pot.
Use an immersion blender to partially blend until the broth looks creamy but still has texture. (Or blend 1–2 cups in a blender, then return to the pot.)
- Add protein and greens: Stir in the remaining beans and shredded chicken. Simmer 5–10 minutes to warm through and meld flavors.
- Finish creamy: Stir in 1/2–3/4 cup coconut milk or half-and-half. Simmer 2–3 minutes.
Add spinach or chopped kale and cook just until wilted.
- Brighten and season: Turn off heat. Add lemon zest and juice to taste. Season with salt and pepper.
If you like heat, add a pinch of red pepper flakes.
- Serve: Ladle into bowls and top with chopped parsley and a drizzle of olive oil. Cracked pepper on top is great.
How to Store
- Fridge: Cool completely, then store in airtight containers for up to 4 days.
- Freezer: Freeze up to 3 months. Leave a little headspace for expansion.
Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if it thickens. Avoid boiling to keep the texture smooth.
Health Benefits
- Protein-packed: Chicken plus beans delivers a steady, satisfying source of protein.
- Fiber-rich: White beans support digestion and help with fullness.
- Naturally gluten free: No flour or pasta needed for creaminess.
- Nutrient-dense greens: Spinach or kale adds iron, vitamin K, and antioxidants.
- Balanced fats: Olive oil and coconut milk or dairy provide satiety and flavor.
Pitfalls to Watch Out For
- Over-salting: Start with low-sodium broth and season at the end after the soup reduces.
- Boiling dairy: High heat can cause curdling. Keep it at a gentle simmer after adding coconut milk or half-and-half.
- Skipping the blend: Blending some beans is key for that creamy body.
Don’t skip it.
- Dry chicken: Add cooked chicken toward the end so it stays tender.
Variations You Can Try
- Herb swap: Use Italian seasoning or add fresh rosemary and thyme at the end.
- Spicy kick: Stir in a teaspoon of smoked paprika or a diced jalapeño with the aromatics.
- Veggie boost: Add diced zucchini or mushrooms with the carrots and celery.
- Dairy-free: Use full-fat coconut milk and finish with extra lemon to balance richness.
- Rotisserie shortcut: Shred a store-bought chicken to cut prep time.
- No chicken: Make it vegetarian by swapping in vegetable broth and more beans; add a can of chickpeas for extra protein.
FAQ
Can I use dried beans instead of canned?
Yes. Cook 1 to 1 1/2 cups dried white beans until tender before starting the soup. You’ll need about 3 cups cooked beans.
Save some of the bean cooking liquid to blend in for extra creaminess.
What kind of chicken works best?
Leftover roasted chicken or rotisserie is perfect. If cooking from scratch, poach boneless thighs or breasts in salted water with a bay leaf, then shred.
How do I make it thicker?
Blend more of the soup until it reaches your desired consistency, or simmer a bit longer to reduce. You can also mash a handful of beans directly in the pot.
Is this soup freezer-friendly?
Absolutely.
It freezes well for up to 3 months. Reheat gently and add a splash of broth if it’s too thick.
Can I cook this in a slow cooker?
Yes. Add everything except the dairy, greens, and lemon.
Cook on Low 6–7 hours or High 3–4 hours. Stir in coconut milk or half-and-half, greens, and lemon in the last 15 minutes.
Wrapping Up
This creamy white bean chicken soup hits all the marks: cozy, protein-rich, and naturally gluten free. It’s simple to make, customizable, and perfect for leftovers.
Keep the ingredients on hand and you’ll always have an easy, wholesome dinner ready to go.
Creamy White Bean Chicken Soup (High Protein & Naturally Gluten Free) - Cozy, Satisfying, and Easy
Ingredients
- Olive oil – For sautéing and flavor.
- Onion, celery, and carrots – Classic aromatics for depth.
- Garlic – Fresh cloves for warmth.
- Cooked chicken – Shredded rotisserie or poached chicken breasts/thighs.
- Canned white beans – Cannellini or great northern beans, drained and rinsed.
- Chicken broth – Low-sodium so you can control seasoning.
- Coconut milk or half-and-half – For creaminess; use what fits your diet. (Coconut milk keeps it dairy-light and still silky.)
- Bay leaf – Subtle herbal note.
- Dried thyme and dried oregano – Reliable, pantry-friendly herbs.
- Baby spinach or kale – For color and nutrients.
- Lemon juice and zest – Brightens the finish.
- Salt and black pepper – Season to taste.
- Optional boosts: Red pepper flakes, smoked paprika, fresh parsley.
Instructions
- Sauté the aromatics: Warm 1–2 tablespoons olive oil in a large pot over medium heat. Add diced onion, celery, and carrots with a pinch of salt.Cook 5–7 minutes until softened. Stir in minced garlic for 30 seconds.
- Add seasonings: Sprinkle in dried thyme, dried oregano, and a bay leaf. Toast for 30 seconds to release flavor.
- Build the base: Pour in chicken broth and bring to a gentle simmer.
- Blend for creaminess: Add half the white beans to the pot.Use an immersion blender to partially blend until the broth looks creamy but still has texture. (Or blend 1–2 cups in a blender, then return to the pot.)
- Add protein and greens: Stir in the remaining beans and shredded chicken. Simmer 5–10 minutes to warm through and meld flavors.
- Finish creamy: Stir in 1/2–3/4 cup coconut milk or half-and-half. Simmer 2–3 minutes.Add spinach or chopped kale and cook just until wilted.
- Brighten and season: Turn off heat. Add lemon zest and juice to taste. Season with salt and pepper.If you like heat, add a pinch of red pepper flakes.
- Serve: Ladle into bowls and top with chopped parsley and a drizzle of olive oil. Cracked pepper on top is great.
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