Description
This Creamy Chicken White Bean Soup is a cozy and comforting one-pot meal packed with tender chicken, creamy white beans, hearty vegetables, and a rich, savory broth. It’s the perfect soup for chilly evenings or meal prep for the week ahead.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
2 cups cooked shredded chicken (rotisserie or home-cooked)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
1. Heat olive oil and butter in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in minced garlic and cook for another 1 minute until fragrant.
3. Add Italian seasoning, crushed red pepper, salt, and black pepper. Stir to coat the vegetables evenly.
4. Pour in the chicken broth and bring to a gentle boil.
5. Add the shredded chicken and white beans. Reduce heat and simmer for 10–15 minutes to blend flavors.
6. Lower the heat and stir in heavy cream and Parmesan cheese. Stir until the cheese is melted and soup is creamy.
7. Adjust seasoning to taste. Serve hot with extra Parmesan or fresh parsley on top if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream.
To freeze, skip adding cream and Parmesan—stir them in when reheating.
Add fresh spinach or kale in the final minutes of cooking for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken white bean soup, creamy chicken soup, rotisserie chicken soup