Bean And Chicken Soup Recipe

Welcome to a soul-warming, hearty recipe that promises to satisfy your hunger and elevate your spirits with its blend of flavors! Bean and chicken soup is one of those dishes that feels like a comforting hug on a chilly day or an easy go-to for a busy weeknight dinner. The best part? It’s incredibly versatile, and it can be made with ingredients you probably already have in your kitchen. Whether you’re a seasoned cook or a newbie in the kitchen, this recipe will guide you step by step to create a delicious, nutritious, and filling meal.

Packed with protein from the chicken and fiber from the beans, this soup offers a balanced combination that will leave you feeling both full and satisfied without the heaviness of a traditional meal. The combination of herbs and spices gives it that extra depth, making it flavorful without being overwhelming. And let’s not forget how easy it is to prepare. In just under an hour, you can enjoy a flavorful and healthy meal.

So, grab your apron, roll up your sleeves, and let’s dive into this amazing bean and chicken soup recipe!

Here’s the perfect recipe for a hearty and comforting bowl of soup. This version combines tender chicken, creamy beans, and a savory broth with a subtle kick of seasoning that ties everything together. It’s the kind of soup that you can make in bulk and have leftovers for days, making it not just delicious but also practical.

Ingredients Needed

Boneless, skinless chicken breasts or thighs (2 large breasts or 4 thighs) – Chicken thighs bring a richer flavor, but breasts are leaner if you’re looking for a healthier option.
White beans (cannellini, great northern, or navy beans) – 2 cans (15 oz each) – These beans have a creamy texture that pairs perfectly with the broth and chicken.
Chicken broth (4 cups) – Choose low-sodium if you prefer controlling the salt content.
Carrots (2 medium) – For a touch of sweetness and color.
Celery stalks (2-3) – Adds crunch and subtle flavor.
Yellow onion (1 medium) – A foundational ingredient to bring out the savory notes.
Garlic cloves (3-4, minced) – Fresh garlic will infuse your soup with aromatic depth.
Tomatoes (1 can, 14 oz diced) – A hint of acidity from the tomatoes balances the richness of the chicken and beans.
Olive oil (2 tablespoons) – For sautéing the vegetables.
Herbs And Spices
- Bay leaves (2)
- Dried thyme (1 teaspoon)
- Ground cumin (½ teaspoon)
- Paprika (½ teaspoon)
- Salt and pepper (to taste) – The seasoning to bring the flavors to life.
Fresh parsley (chopped, for garnish) – Adds a refreshing, green finish to your soup.
Lemon wedges (optional) – A squeeze of lemon at the end brings a zesty, fresh note.

Cooking Instructions

Prepare the chicken: If you’re using chicken breasts, season them lightly with salt and pepper. For thighs, you can keep the skin on for extra flavor or remove it if you prefer. Sear the chicken in a large pot or Dutch oven with a tablespoon of olive oil over medium-high heat. Cook for about 5-6 minutes per side, until golden brown. Remove and set aside.
Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the garlic and cook for another minute, until fragrant.
Add the broth and seasonings: Pour in the chicken broth, diced tomatoes (with their juice), bay leaves, thyme, cumin, and paprika. Stir everything together, ensuring the spices are evenly distributed.
Shred the chicken: While the soup base comes to a simmer, shred the cooked chicken with two forks. You can either chop it into cubes or shred it into strips, depending on your texture preference.
Combine the chicken and beans: Once the broth has started to simmer, add the shredded chicken and drained beans to the pot. Stir well, and let it simmer for 20-30 minutes. This allows all the flavors to meld together.
Adjust seasoning: Taste the soup, and adjust with more salt, pepper, or spices if needed. If you like it spicier, a pinch of red pepper flakes or some hot sauce can add a nice kick.
Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. A squeeze of lemon juice adds a burst of brightness that really ties the flavors together.

Ingredient Insights

Chicken: Chicken is an excellent source of lean protein. If you opt for thighs, you’ll notice a richer, juicier texture that adds a deeper flavor to your soup. Breast meat, on the other hand, is more neutral and lean, making it a great choice for those looking for a lighter option.
Beans: Beans not only provide an incredible creamy texture to the soup but are also loaded with fiber, which helps keep you feeling full longer. They also offer a plant-based protein boost, making this soup more balanced and filling.
Carrots & Celery: These vegetables bring a light sweetness and subtle crunch, and they’re a part of the classic mirepoix base used in many soups and stews. Together, they form a solid foundation for a delicious soup base.
Herbs and Spices: Thyme adds earthiness, cumin brings a warm, smoky depth, and paprika gives the soup a touch of complexity. These three work together to transform an otherwise simple soup into something savory and flavorful.
Tomatoes: Adding canned diced tomatoes not only contributes acidity and brightness but also gives the broth a rich, slightly tangy depth that balances the richness of the chicken and beans.

Expert Tips

Make it ahead: This soup actually tastes better the next day! The flavors continue to develop and deepen. You can store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezer-friendly: Make a large batch and store it in the freezer for easy meals down the road. Just make sure to leave some space in the container for expansion. You can freeze it for up to 3 months.
Customize the texture: If you like a creamier soup, take half of the beans and blend them with some of the broth, then stir it back into the soup. This will thicken the broth and make it even more luxurious.
Use a slow cooker: If you don’t have the time to babysit the stove, you can prepare this soup in a slow cooker. Add all the ingredients except the beans, then cook on low for 6-8 hours. Add the beans during the last 30 minutes of cooking to avoid them becoming too soft.

Recipe Variations

Spicy version: For those who enjoy a bit of heat, toss in some chopped jalapeños or a dash of cayenne pepper while sautéing the vegetables. You could also add a teaspoon of chili powder for an extra kick.
Vegetarian version: If you’re looking for a plant-based option, skip the chicken and use vegetable broth. Add extra beans or even some quinoa for protein. You could also throw in some chopped spinach or kale for an extra dose of greens.
Taco-inspired: Add a tablespoon of taco seasoning and a can of diced green chilies for a Tex-Mex twist. Top with shredded cheese, sour cream, and tortilla chips for a fun garnish.

Final Words

This bean and chicken soup recipe is more than just a meal; it’s an experience. It’s a dish that’s not only easy to make but also one that can be adapted to fit your taste preferences. Whether you’re cooking for one or for a crowd, this soup is incredibly flexible and can be made ahead for busy days. The layers of flavor in every spoonful, combined with the hearty beans and tender chicken, create a dish that will quickly become a staple in your kitchen.

Bean And Chicken Soup Recipe