Creamy White Bean Soup

This cozy and creamy white bean chicken soup brings warmth to chilly evenings and makes a complete nourishing meal in under an hour. Tender shreds of chicken mingle with plenty of creamy cannellini beans and a confetti of colorful veggies. Each spoonful is brightened with herbs and a splash of fresh lemon for extra comfort that tastes wholesome but never heavy.

I first made this when my kids got bored of chicken noodle soup one winter and now it is part of our weeknight rotation. My husband swears it helps fend off any winter colds and it tastes even better the next day.

Ingredients

• Kosher salt: Adds savory depth and brings out flavor in both chicken and beans opt for good quality coarse salt for the best seasoning
• Paprika: Brings a sweet smokiness use Spanish paprika for extra aroma
• Dried oregano: Delivers a subtle earthy note make sure it is not too old to keep the flavor vibrant
• Ground black pepper: Provides gentle warmth freshly cracked is best for that fragrant bite
• Boneless chicken breasts: Keep the soup both lean and filling look for chicken that is firm and pale pink
• Olive oil: Is the base for sautéing veggies and browning chicken choose extra virgin for rich flavor
• Shallots: Offer mild sweetness and complexity buy firm bulbs without bruises
• Carrots and celery: Create the classic vegetable background pick stalks that are crisp and brightly colored
• Garlic: Infuses everything with robust flavor go for plump cloves and mince fresh
• Chicken stock: Supplies deep savory taste try to use low-sodium to control seasoning
• Cannellini beans: Make the soup creamy and protein-packed check for white creamy beans without mushiness
• Fresh basil: Adds a burst of freshness and color buy vibrant green leaves
• Baby spinach: Folds in more vegetables and gentle green taste use fresh spinach for best texture
• Lemon juice: Lifts up the whole bowl with tang squeeze a fresh lemon for brightest flavor

Step-by-Step Instructions

Prep the Chicken:

Pat chicken breasts dry with paper towels for the best browning. Mix your salt paprika oregano and pepper together and rub all over each piece. Let them sit while the pot heats so the seasoning starts to settle in.

Brown the Chicken:

Drizzle a tablespoon of olive oil into your large soup pot and get it hot over medium-high heat. Add chicken breasts in a single layer and sear them for two minutes per side. You want a golden outline on both sides but no need to cook them through yet. Set chicken aside on a plate.

Soften Aromatics:

Add the second tablespoon of olive oil to the same pot. Toss in your shallots and stir gently for about three minutes. The goal is for them to surrender their raw sharpness and take on a soft golden glow.

Build up the Veggies:

Tip in your diced carrots, celery, and minced garlic. Stir often so nothing sticks. Let them cook down for three minutes until just starting to soften—the veggies will finish getting tender in the soup but this step makes every bite more savory.

Deglaze and Simmer:

Use a splash of chicken stock to scrape the bottom of your pot. Any little brown bits left behind from browning the chicken are flavor gold. Pour in the rest of the stock and all your cannellini beans.

Nestle and Cook the Chicken:

Slip the chicken breasts back into the soup and push them down so they are well covered with the soup mixture. Bring to a gentle boil, then cover and drop the heat so it simmers steadily. Let it simmer for fifteen minutes and then check the chicken with a quick-read thermometer. You want it to hit at least 165 degrees so it is juicy and safe. Some thicker pieces might need a few extra minutes.

Shred and Return the Chicken:

Lift the chicken out onto a cutting board and shred it with two forks until it is tender and stringy. Add all that juicy meat back into the pot. Give everything a good stir.

Add Greens and Finish:

Turn the heat down to low. Toss in your fresh basil spinach and squeeze in the lemon juice. Stir until everything is combined and the spinach wilts gently about a minute. Taste for seasoning and add a pinch more salt or pepper if you feel it is needed.

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Cannellini beans are my favorite for their creamy texture. I still remember the first pot my daughter helped me stir—she insisted on sprinkling extra basil and the aroma filled the whole house. This soup has become our shared comfort food for sick days and happy gatherings alike.

Storage Tips

Once cooled, this soup keeps well in an airtight container in the fridge for up to three days. If freezing, leave out the spinach and basil until ready to reheat then stir them in fresh so they keep their color and body. Leftovers can thicken overnight so just add a splash of extra stock or water when reheating.

Ingredient Substitutions

You can easily swap great northern beans or navy beans for cannellini beans to keep the soup creamy and mild. For extra richness use boneless skinless chicken thighs in place of breasts if you like dark meat. If shallots are out of reach a small diced onion will work just as well. For a more herbaceous note add some chopped fresh parsley or even a handful of dill.

Serving Suggestions

Serve steaming bowls with a slice of crusty whole grain bread or a handful of crackers for dipping. Top with extra fresh basil or grated parmesan for a little extra richness. For a heartier meal pair with a big salad on the side or top with a swirl of good olive oil just before serving.

Cultural and Historical Context

White bean soups are comfort dishes in many European kitchens especially Italy and France. Combining beans with aromatic vegetables and greens is a treasured way to make a meal both sustaining and affordable. Using chicken keeps it light and protein-rich but deliciously rustic.

Frequently Asked Questions

→ What other beans can I use besides cannellini beans?

Great northern beans or other white beans work well as substitutes for cannellini beans in this soup.

→ How can I make this soup thicker?

For a thicker consistency, use an immersion blender to blend 1-2 cups of the soup before adding the spinach and basil.

→ Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like zucchini, kale, or corn to customize the soup to your liking.

→ How long can I store leftover soup?

Leftover soup can be stored in the refrigerator for up to 2 days.

→ Can I make this soup in a slow cooker?

Yes! Add all ingredients except the spinach, basil, and lemon juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, add it back to the slow cooker, and stir in the spinach, basil, and lemon juice before serving.

→ What internal temperature should the chicken reach?

The internal temperature of the chicken should reach 165°F (74°C) to ensure it is fully cooked.