Skip to Content

White Bean Chicken Soup

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 263
White Bean Chicken soup in a bowl with dill and carrots with a spoon.

Brightened with fresh dill, a squeeze of lemon juice and a little jalapeño, this garlicky white bean chicken soup recipe is a fresh, modern take on classic chicken soup.

When Is Homemade Chicken Vegetable Soup Quick & Easy? When it’s Rotisserie Chicken Vegetable Soup!

We’re just giving away all of our best secrets here, aren’t we? But seriously—how many times have we talked about how much we love using already-cooked rotisserie chickens from the grocery store? They’re just SO handy. They should be on your list every week. Using an already-cooked chicken (or leftover chicken, if you happen to have it around) means that this white bean chicken soup comes together in just 20 minutes, flat. Whether you’re trying to cure a cold, or just the rainy day blues, 20 minutes is a cook time you can live with, right?

Fresh vegetables laid out on a counter, lemons, onion, carrots, garlic, kale, sill and jalapeños

Herby and Lemony and Bright...Comfort Food?

We still have a little room in our retro hearts for the occasional little red can of chicken and stars, but most of the time our grown-up taste buds win out over nostalgic cravings. Classic chicken soup ingredients like chicken stock, carrots, onions and celery provide a sturdy base for more spritely, modern flavors like fresh dill, lemon juice and jalapeño. Creamy white beans and ripples of dark green Swiss chard provide an interesting and ultra-healthy compliment to meaty pieces of chicken, standing in for the more classic egg noodles. All of this deliciousness, and the (low-carb!) chicken soup recipe is easy, too? YEP! Read on, we’ll walk you through it.

Swiss chard on the counter
A white bowl of white beans

How to Make Chicken Soup

A hearty, warming bowl of garlicky, lemony chicken-bean soup is just five steps away. Here’s how to make our easy chicken soup (and just about any other chicken or vegetable soup, for that matter—these steps are basically soup 101):

  1. Sauté! Onions, carrots, celery, jalapeño, bay leaf, garlic in oil until they’re soft and fragrant.
  2. Boil. Stir in the chicken stock, white beans, shredded chicken, and dill and bring the soup to a good rolling boil.
  3. Simmer. Turn the heat down a little, and simmer until the flavors have merged—about 20 minutes.
  4. Wilt. Add a squeeze of lemon juice along with the chard, and let it wilt.
  5. Serve. Garnish with more dill, a squeeze of lemon juice and a little parmesan, if you’d like to.
A stock pot filled with white bean chicken soup with lemon slices
three bowls of white bean chicken soup with spoons and a linen
A bowl of white bean chicken soup in a bowl with bread
White Bean Chicken Soup in a bowl next to a spoon.

Tools You’ll Need:

White Bean Chicken Soup  in a bowl next to a soup pot

Five Chicken Soup Recipes to Get You Through Cold Season

We can’t stop you from getting sick, but we can help make you feel better.

White Bean Chicken Soup in a bowl
White Bean Chicken Soup in a bowl with a spoon and crusty bread

How Are You Feeling?

We hope this soup cures what ails you! It’s a great one to give as part of a meal train, or to make for yourself on a cold night when you need some bone-deep warming. However you enjoy it, and whomever you share it with, we want to hear about it! Snap a photo of your white bean chicken soup and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

White Bean Chicken Soup

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 263

Ingredients

  • 2 tbsp Olive oil
  • 1 Onion, finely diced, (1 cup)
  • 2 Large carrots, peeled and diced
  • 2 Celery stalks, finely diced
  • 1 Jalapeño, seeds removed and finely diced (optional)
  • 1 Bay leaf
  • 3 Garlic cloves, minced
  • 8 cups Chicken stock
  • 2 (14 oz cans) Cannellini beans, drained and rinsed
  • 2-3 cups Shredded chicken, poached or from a rotisserie chicken
  • 1 tsp Salt
  • 1/2 tsp Freshly ground pepper
  • 2 tbsp Fresh dill, finely chopped (plus extra for garnish)
  • 1 bunch Swiss chard, stems removed and roughly chopped
  • 1 Lemon, juiced
  • Parmesan cheese for serving

Method

  1. Heat the oil in a large pot set over medium heat.
  2. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are onions are tender, about 5 minutes. Add garlic and cook for 2 more minutes.
  3. Add chicken stock, beans, shredded chicken, salt and pepper and dill. Bring to a boil then reduce to a swimmer. Simmer for 20 minutes stirring occasionally.
  4. Add chard and lemon juice and simmer for another 10 minutes. If you like it a little bit more "bright" add more lemon juice.
  5. Serve garnished with dill and shaved Parmesan.