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Creamy White Bean Chicken Soup (High Protein & Naturally Gluten Free) - Cozy, Satisfying, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

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.