White Bean and Chicken Soup

5 from 5 votes

Step aside, chicken noodle — white bean and chicken soup is here! Try this quick and healthy soup that's loaded with protein and fiber.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Soup

Cuisine: American

Keyword: Balanced, Easy, Filling, Healthy, High Fiber, High Protein, Lemon, Nutritious, One Pot Recipe, Quick

Servings:

2 Tbsp olive oil
3 medium carrots sliced
3 ribs celery diced small
1 white onion diced small
3 cloves garlic minced
1 tsp dried dill
1 tsp dried parsley
1 tsp salt
black pepper to taste
2 cans white beans drained and rinsed, I used a mix of cannellini beans and navy beans
3 cups shredded (or chopped) rotisserie chicken skin and bone removed
8 cups chicken broth
2-3 big handfuls chopped kale stems removed
½-1 lemon adjust to taste

Add olive oil to your pot and heat to medium over the stove.
Add carrots, celery, and onion. Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
Add garlic, dill, parsley, salt, and pepper to the pot. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant. Be careful not to burn your garlic!
Add beans, chicken, and chicken broth to the pot and stir. Turn heat to high and cook until broth is lightly bubbling, about 5-10 minutes. Then reduce heat to low, cover, and simmer for about 20 minutes.
Once your vegetables are cooked, add kale and the juice of ½ lemon. Stir, cover, and simmer for a few more minutes or until kale is softened to your liking. Taste and add more lemon if desired.
When you're ready to eat, transfer your soup to bowls and top with fresh herbs, parmesan cheese, and/or extra lemon juice. Enjoy!

Nutrition information calculated without toppings.