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Warm, nourishing, and packed with tons of flavor, this chicken and white bean soup is the perfect balance of comfort and nutrition. Made with just one pot and simple ingredients, like tender rotisserie chicken, creamy white beans, aromatic herbs, and parmesan cheese, this satisfying and wholesome soup recipe will quickly become a favorite in your kitchen.

Action photo of a spoon scooping up soup with white beans and chicken from a white bowl.

Table of Contents

About this chicken soup white beans

With a comforting blend of lean protein and fiber-rich beans, this chicken soup with white beans is deliciously filling yet healthy and nutritious.

Featuring soft, velvety white beans, shredded chicken, and aromatic vegetables enveloped in a rich, flavorful broth that’s easy to prepare but tastes like it’s been simmering all day. This soup with chicken and beans hits all the right notes—hearty and savory and just the right amount of parmesan cheese, bright lemon, and fresh herbs. Plus, it’s a one-pot wonder, which means minimal cleanup for maximum flavor!

And, this chicken and bean soup makes for an excellent make-ahead meal. It keeps well in the fridge for up to 4 days, and the flavors continue to develop as it sits. Plus, it freezes beautifully, so you can make a large batch and store individual servings for later. Simply reheat and enjoy a quick, satisfying meal whenever you need it!

If you love hearty, economically-friendly beans, be sure to check out these bean soup recipes next: White Bean Soup with Bacon, Ham and Navy Bean Soup, and Bean and Tomato Soup with Garlic.

Why you’ll love this recipe!

  • Super Quick and Easy to Make. With just 15 minute of hands-on preparation and one pot, you get this chicken white bean soup on the table in under 45 minutes.
  • Nutrient-Rich and Wholesome. Packed with lean protein from chicken and fiber from white beans, this soup with chicken and beans is a fantastic option for anyone looking to eat healthier without sacrificing flavor.
  • Budget-Friendly Recipe. Made with affordable ingredients like rotisserie chicken, canned white beans, and bouillon cubes, this chicken soup with white beans is a wallet-friendly option that doesn’t compromise on flavor. It’s an excellent way to stretch your grocery budget without skimping on taste.
  • Versatile and Totally Customizable. Whether you want to add extra vegetables, swap in a different variety of beans, or spice things up with a little heat, you can easily adapt this chicken and bean soup recipe to suit your preferences or simply use up whatever you’ve got hanging around the fridge and pantry.
  • Meal-Prep Friendly. This soup recipe stores well in the fridge and even freezes great, making it idea for meal prepping and batch cooking.
Overhead photo of shredded rotisserie chicken, drained white beans, diced veggies, spices, and bouillon cubes neatly arranged on a kitchen counter.

Ingredients for chicken bean soup

  • Olive Oil and Butter. Provides richness for sautéing the veggies.
  • Carrots. For sweetness and bulk. Feel free to use any color of carrots, or swap in parsnips.
  • Celery. Contributes a crisp texture and mild earthiness that complements the other ingredients.
  • Yellow Onion. Brings aromatic flavor to the base of the soup.
  • Garlic. You’ll need to peel and mince the cloves. In a pinch, use the stuff in a jar, frozen garlic paste, or swap in ¼ teaspoon of garlic powder for each clove.
  • Italian Seasoning. Made with a blend of oregano, basil, rosemary, thyme, and marjoram, this one bottle unlocks a world of flavor. Feel free to mix your own or use store-bought.
  • Red Pepper Flakes. For the tiniest hint of heat.
  • Chicken Bouillon. I love bouillon! It takes up virtually no space and delivers BIG flavor. Feel free to swap in chicken broth or vegetable broth instead.
  • Fresh Thyme. Lends a subtle herbal and earthy note that brightens up the soup.
  • Bay Leaves. It’s crazy how much two leaves can change a pot of soup. Don’t skip this ingredient if you don’t have too, mm-kay?
  • Rotisserie Chicken. A convenient way to add tender, juicy meat to soup.
  • Beans. You can use a variety of white beans in this recipe; however, I recommend you select a low- or reduced-sodium brand.
  • Lemon. The refreshing acidity in fresh lemon juice brightens up the soup by balancing the richness.
  • Parmesan: One parmesan rind adds a delicious salty complexity, while freshly grated parmesan adds sharp, savory flavor.
  • Kosher Salt and Ground Black Pepper. For overall flavor.

Recipe variations

  • Make it Herby. For a bright, rich, herbaceous finish, stir in a little basil pesto sauce just before serving this white bean chicken soup recipe.
  • Add Leafy Greens: Boost the color, texture, and nutritional value of your soup with white beans and chicken by adding a handful of baby spinach, kale, or Swiss chard during the last few minutes of cooking.
  • Use Different Beans: Experiment with different types of beans to put your own spin on the classic chicken soup with beans. Try cannellini beans, navy beans, or even pinto beans for a slightly different flavor profile. And, for a more earthy taste, opt for black beans or red kidney beans.
  • Make It Spicy: If you like things with a little heat, turn up the spice level by adding diced jalapeños, green chiles, or even a dash of hot sauce. Or if you’re looking for a smoky kick, add a bit of chipotle peppers in adobo sauce.
  • Go Creamy: For a richer, creamier version of this chicken white bean soup, stir in a splash of heavy cream, half-and-half, or coconut milk towards the end of cooking. You can also blend a portion of the beans to create a smooth, velvety base.
  • Add Grains or Pasta: For a more filling and hearty soup with chicken and beans, add cooked quinoa, farro, or even small pastas, like orzo, stars, or ditalini. Just be sure to increase the bouillon broth if making this type of addition.
  • Go Vegetarian or Vegan: or a vegetarian or vegan version of this chicken soup beans recipe, simply omit the chicken and replace it with more beans or a plant-based protein such as tofu or tempeh. And be sure to use vegetable bouillon in place of chicken.
Close-up photo of a broth-y soup with chicken and beans in a white serving bowl.

Chef expert tips for the best soup with white beans and chicken!

  • Use Bouillon for Rich Flavor. The broth is the base of your chicken and bean soup, so make sure it’s flavorful. I recommend using bouillon cubes (instead of broth) for the most robust flavor.
  • Layer the Aromatics. Take the time to sauté the onions, garlic, carrots, and celery until they are soft and the garlic until it’s fragrant. And don’t skip the dried bay leaves, parmesan cheese rind, and fresh thyme sprigs for a deeper flavor base.
  • Simmer Gently. After deglazing with wine and adding the bouillon water, allow the soup to simmer gently. Make sure you cover the pot with a lid during simmering to helping the broth concentrate without reducing the liquid.
  • Add Chicken and Beans at the Right Time. Be sure to add the shredded chicken and canned beans toward the end of cooking. You just need to heat the ingredients through.
  • Adjust Texture to Taste. If you like a creamier texture, take a few handfuls of beans and mash them with the back of a spoon, then stir them back into the soup to thicken the broth. Alternatively, you can stir in a little half-and-half or heavy cream.
  • Season Gradually and Taste Often. Seasoning while cooking is a process. Be sure to taste the chicken white bean soup frequently and add more salt and pepper as needed to bring the flavors to life
  • Enhance with a Splash of Lemon. A small squeeze of fresh lemon juice before serving brightens up the flavors and balance the richness of the chicken broth.
  • Garnish Before Serving. Remember, you eat with your eyes first, so consider garnishes wisely. I love a scattering of freshly shaved parmesan cheese and fresh parsley along with a swirl of pesto here; but, you do you.
Overhead photo of chicken soup with white beans, carrots, celery, and onions in a serving bowl with spoons next to the bowl.

FAQs: frequently asked questions

Can I use a store-bought rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is one of the easiest ways to add flavor and save time. Simply shred the chicken from the bone, removing and discarding the skin, and add it to your soup. It’s a great shortcut that keeps the soup delicious and packed with flavor. Pro-Tip: Keep the leftover chicken carcass and use it to make your own chicken stock.

What kind of beans should I use for chicken white bean soup?

For this soup, you can use any canned white beans you love. Cannellini beans or Great Northern beans work best as they’re creamy, tender, and absorb the flavors of the soup beautifully. But, you can also use navy beans if that’s what you have on hand.

How do I make the soup thicker?

If you prefer a thicker chicken bean soup, you actually have a couple options:

  • Remove some of the canned beans and mash them with a fork or potato masher, and stir them back into the soup to create a creamy texture.
  • If you’d like a smoother consistency, you can simply use an immersion blender to puree a portion of the beans directly in the pot.
  • And if you’d prefer to keep things perfectly chunky in texture, you can add a cornstarch slurry to thicken the soup. Simply mix two tablespoons of cornstarch into 3 tablespoons of water to form a paste. Then, pour the slurry into the soup while it’s simmering and let it simmer until it thickens.

Can I add other veggies to this soup?

Absolutely. You can throw in any veggie or variety of fresh veggies you love, such as bell peppers, green beans, corn, tomatoes, or peas. Just keep in mind that depending upon the vegetable, you’ll either want to sauté it with the onions, celery, and carrots, or add it to the soup during the last 10 minutes of cooking. Please use your best judgment.

What if I don’t like beans in my soup—can I skip them?

While the white beans add creaminess and heartiness to this recipe for chicken white bean soup, you can absolutely leave them out if you prefer.

If you want to keep the soup filling without the beans, consider adding hearty vegetables like potatoes, zucchini, or corn. Or, you can try adding some quinoa or rice for texture and bulk.

Can I make this soup ahead of time?

Sure! Chicken white bean soup actually improves with time, as it gives the flavors an opportunity to meld together. This recipe is actually a really great option for meal preps and weekend batch cooking. Just prepare the recipe according to the instructions in the recipe card, let it cool completely, and store it in the fridge. Then, simply reheat when you’re ready to eat!

Close-up photo of shredded chicken, white beans, and finely diced veggies in a chicken soup broth.

Serving bean soup with chicken

Common serving suggestions

  • Serve with Crusty Bread. Pairing this hearty chicken and bean soup with a warm, crusty loaf of your favorite bread, like double garlic bread or soft and fluffy dinner rolls for sopping is a classic choice.
    Tip: Try a rustic sourdough or a freshly baked baguette for the best results.
  • Top with Fresh Herbs Garnishing your chicken white bean soup with herbs like fresh dill, parsley, thyme, or rosemary adds a burst of color and a fresh herby notes that complements the savory base. Not sure what fresh herbs to use? Check out this article on using fresh herbs in the kitchen.
  • Add a Dollop of Pesto Sauce. A spoonful of fresh basil pesto sauce or even arugula peso sauce adds a rich, bright flavor that really brings this soup to life. It’s such a simple, yet delicious addition.
  • Serve with a Side Salad. A crisp side salad is a great accompaniment to this soup with chicken and beans. Be sure to choose a salad with a tangy vinaigrette to balance out the richness of the soup. I personally love baby arugula salads here or this chopped Italian sub salad for a heartier option.

Unique serving ideas

  • Serve in a Bread Bowl. For a fun, rustic presentation, serve your chicken and bean soup recipe in a hollowed-out bread bowl. Be sure to use a hearty bread, like sourdough or a round boule, that can hold the soup without falling apart.
  • Top with Crispy Bacon or Pancetta. For meat eaters in your life, a sprinkle of crispy bacon or pancetta over the top of the soup adds a lovely smokiness plays perfectly with this chicken white bean soup. And, for a slightly healthier alternative, try turkey bacon.
  • Add a Splash of Hot Sauce. If you enjoy a little heat, drizzle a few drops of your favorite hot sauce over the top of your soup with chicken and beans.
  • Pair with a Crisp White Wine. A light, refreshing white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the flavors of this chicken soup white beans dish. If you prefer red wine, go for something light like a Pinot Noir.

Storing leftovers

Storage instructions

  • Refrigerate: Let the chicken white bean soup cool completely to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 to 4 days.
  • Reheat: To reheat, war, the soup on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened-up in the fridge, add a little more bouillon broth or water thin it out.

Freezing instructions

  • Cool Before Freezing: Allow the chicken and bean soup to cool completely before freezing to prevent ice crystals from forming.
  • Freeze in Portions: For easy grab-and-eat convenience, divide the soup into individual or family-sized portions and store it in airtight containers or freezer-safe resealable bags.
  • Freezing Duration: The soup will keep well in the freezer for up to 3 months.
  • Thawing: Thaw the frozen chicken white bean soup in the refrigerator overnight before reheating according to the instructions above.
Close-up photo of spoon scooping up soup made with beans, shredded chicken, and diced veggies in a bowl.

Whether you’re looking for a comforting weeknight meal or a nourishing lunch, this recipe for chicken white bean soup is the perfect choice. With its rich flavors and satisfying texture, it’s sure to become a staple in your kitchen. Until next time, friends, cheers!

Cheyanne

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More brothy chicken soup recipes!

Overhead photo of chicken soup with white beans, carrots, celery, and onions in a serving bowl with spoons next to the bowl.

White Bean Chicken Soup

Author: Cheyanne Holzworth
Total Time: 43 minutes
Prep Time: 15 minutes
Cook Time: 28 minutes
Servings: 6 servings
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Warm, nourishing, and packed with tons of flavor, this chicken and white bean soup is the perfect balance of comfort and nutrition. Made with just one pot and simple ingredients, like tender rotisserie chicken, creamy white beans, aromatic herbs, and parmesan cheese, this satisfying and wholesome soup recipe will quickly become a favorite in your kitchen.

Equipment

  • 1 Large Pot or Dutch Oven – with lid

Ingredients 

Instructions

  • Sauté Aromatics: Heat the oil and butter in a large pot over medium heat.
    Once the butter melts, add the celery, carrots, and onions. Season with Italian seasonings, crushed red pepper flakes, ¾ teaspoon salt and heaping ¼ teaspoon pepper.
    Cook, stirring occasionally, until veggies are tender, about 5-6 minutes.
    Add the minced garlic and cook, stirring constantly, for 30 seconds to 1 minute, or until aromatic.
  • Deglaze with Wine: Add the wine to the pot and use the edge of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.
    Simmer until the wine is mostly evaporated, about 2 minutes.
  • Add Broth, Thyme, Bay leaves, and Parm Rind: Add the bouillon water, fresh thyme sprigs, bay leaves, and parmesan rind to the pot.
    Give everything a good stir to combine and bring the soup base to a boil.
    Once boiling, immediately reduce the heat to maintain a simmer.
  • Cover and Simmer: Cover and let the soup simmer for 15 minutes, stirring occasionally.
  • Add Beans and Chicken: Remove the lid and add the beans and shredded chicken to the pot. Then stir to combine.
    Let the soup simmer for 5 to 8 minutes.
  • Add Parmesan Cheese, Lemon Juice, and Adjust Taste: Use a slotted spoon to remove and discard the thyme sprigs, bay leaves, and rind.
    Stir in the parmesan cheese and lemon juice.
    Use a spoon and take a bite of the soup, then adjust the seasonings to suit your specific taste.
  • Swirl in Pesto and Serve Chicken White Bean Soup: Ladle the chicken and bean soup into individual serving bowls.
    Top with a dollop of pesto and use a small spoon or butter knife to swirl the pesto throughout the warm soup.
    Garnish with more parmesan cheese and fresh herbs, if using. Enjoy!

Notes

  • Bouillon Broth: If you like a brothy soup, use 7 bouillon cubes dissolved in 7 cups of water. If you like a super-brothy soup, use 8.
  • Greens: You can easily add greens such as baby spinach, spinach, or Swiss chard to this soup. De-stem and chop the greens, before stirring them into the soup with the beans and chicken in step 5 of the recipe. Also, be sure to increase the broth to 7 or 8 cups.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: Approximately 11 cups of soup
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 161kcal    Carbohydrates: 6g    Protein: 16g    Fat: 7g    Saturated Fat: 3g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.1g    Cholesterol: 53mg    Sodium: 383mg    Potassium: 322mg    Fiber: 2g    Sugar: 2g    Vitamin A: 4254IU    Vitamin C: 5mg    Calcium: 90mg    Iron: 1mg
Course: Soup
Cuisine: American

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