Warm up on a cold day with this Chicken and White Bean Soup. Tender chicken, creamy white beans, and savory broth come together for comfort by the spoonful.
This Chicken and White Bean Soup is the kind of cozy, hearty meal that makes you look forward to dinner. Tender chicken and creamy white beans soak up the savory broth, giving every spoonful plenty of flavor. Serve a slice of crusty bread on the side of your bowl of soup for added deliciousness.
Soup season is upon us! For more delicious soup recipes you have to check out my Cowboy Soup, Broccoli Cauliflower Soup, and Instant Pot Taco Soup.
Table of Contents
Why You’ll Love This Chicken and White Bean Soup
- Easy shortcut with rotisserie chicken – Using precooked chicken saves time and eliminates the need to cook raw chicken separately, making this a convenient option for a weeknight dinner.
- Classic vegetables with extra flavor – Onions, carrots, and celery create a savory foundation, while diced jalapeño adds a subtle kick and fresh dill brings a bright, herbaceous finish.
- Simple, one-pot preparation – Everything comes together in a Dutch oven or large pot, using canned beans and everyday ingredients for a comforting homemade soup without complicated preparation.
Recipe Ingredients
Rotisserie Chicken: Using precooked, shredded rotisserie chicken saves preparation time and adds savory flavor without having to cook chicken from scratch.
Navy Beans: These small white beans have a mild flavor and creamy texture that make them ideal for soups. Canned navy beans are especially convenient because they’re already cooked and only need to be drained and rinsed.
Chicken Stock: Creates the savory base of the soup and brings all the ingredients together. Use a flavorful chicken stock, preferably low-sodium if you want greater control over the salt level.
Jalapeño: Adds a subtle pepper flavor and a little heat to balance the rich broth and creamy beans. Remove the seeds and membranes for a milder soup.
Fresh Dill: Adds a fresh, slightly grassy, herbaceous flavor that gives the soup a distinctive finish and complements the chicken and vegetables.
For a full list of ingredients and amounts see the recipe card below.
How to Make Chicken and White Bean Soup
Step 1: In a large pot or Dutch oven heat the olive oil over medium high heat.
Step 2: Then, add the onions, carrots, celery, jalapeno, and bay leaf and cook until tender.
Step 3: Next, add garlic and cook for 1 minute.
Step 4: Then, add in the chicken stock, beans, chicken, salt, pepper, and dill and bring to a boil.
Step 5: Once boiling reduce heat to medium low and simmer for 15 minutes. Stir occasionally.
Step 6: Finally serve with fresh parmesan and dill on top and enjoy!
Expert Tips
- Cook the vegetables until softened – Give the onions, carrots, and celery time to soften before adding the broth. This helps develop their savory flavor and ensures the vegetables will be tender after simmering.
- Choose your chicken stock carefully – Chicken stock provides much of the soup’s flavor, so use one you enjoy. If you’re using regular salted stock, taste the soup before adding extra salt. Low-sodium stock gives you more control over the final seasoning.
- Don’t overcook the chicken – Since rotisserie chicken is already cooked, it only needs to warm through and absorb the flavors of the broth. Keep the soup at a gentle simmer rather than a vigorous boil to help prevent the chicken from becoming dry or stringy.
- Make it dairy-free – This Chicken and White Bean Soup is naturally dairy-free when you leave off the optional Parmesan cheese. Be sure to check the labels on your chicken stock and rotisserie chicken to ensure they don’t contain any dairy ingredients.
FAQs
Of course! Other great white bean options would be Great Northern beans or cannellini beans.
Absolutely! Leftover cooked chicken breasts or chicken thighs work well in this soup. Shred or chop the chicken into bite-sized pieces and use approximately 2½ cups, just as you would with rotisserie chicken. Make sure the chicken is properly stored and still within its safe refrigerated storage period.
Storage Information
You can store any leftovers of this Chicken and White Bean Soup in an airtight container in your fridge for 3-4 days. For longer storage you can freeze this soup in your freezer for up to 3 months.
To reheat, thaw overnight in the fridge. Then, you can reheat on the stovetop over medium heat or in the microwave until everything has warmed through.
Chicken and White Bean Soup Recipe
Recommended Products
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 cup yellow onion - diced
- 1 cup carrots - diced
- 2 celery stalks - diced
- 1 jalapeno - stemmed, seeded, and diced
- 1 bay leaf
- 3 cloves garlic - minced
- 8 cups low sodium chicken stock
- 30 oz navy beans - drained and rinsed (2, 15 oz cans)
- 2 ½ cups rotisserie chicken - shredded
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ Tbsp fresh dill - chopped, plus additional for garnish
- Parmesan cheese - optional for serving
Instructions
- In a large pot or Dutch oven heat the oil over medium high heat.
- Then, add the onions, carrots, celery, jalapeno, and bay leaf and cook until tender.
- Next, add garlic and cook for 1 minute.
- Then, add in the chicken stock, beans, chicken, salt, pepper, and dill and bring to a boil.
- Once boiling reduce heat to medium low and simmer for 15 minutes.
- Finally serve with fresh parmesan and dill on top and enjoy!
