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White Bean Chicken Soup

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.

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White Bean Chicken soup in a bowl with carrots fresh dill, chard, carrots and celery with a spoon.

When Is Homemade Chicken Vegetable Soup Quick & Easy?

When it’s rotisserie chicken vegetable soup! Pre-roasted chickens from the grocery store are just SO handy. 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 under an hour. A favorite back pocket chicken soup recipe for when you’re trying to cure a cold, or just the rainy day blues.

2 lemons, onion, carrots, garlic, kale, fresh dill and 2 jalapeños laid out on a counter.

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Ingredients For White Bean Chicken Soup

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. Here's what you will need to make this chicken soup.

  • Olive oil

  • Chicken stock

  • Shredded chicken

  • Veggies: carrots, onions and celery

  • Herbs: Fresh dill and bay leaf

  • Garlic

  • Lemon juice

  • Jalapeño (optional)

  • Cannellini beans (or any other creamy white bean)

  • Swiss chard

  • Salt & pepper

  • Parmesan cheese

Swiss chard on the counter
Cannellini beans in a white bowl

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 large soup pot filled with white bean chicken soup garnished with fresh dill lemon slices
three bowls of white bean chicken soup with spoons and a linen

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

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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:  40 min
  • Calories: 312

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely diced (about 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-ounce) cans cannellini beans, drained and rinsed
  • 2 to 3 cups shredded chicken, poached or from a rotisserie chicken
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped fresh dill, plus extra for garnish
  • 1 bunch Swiss chard, stems removed and roughly chopped
  • 1 tablespoons fresh lemon juice, from 1 lemon, plus more to taste
  • Parmesan cheese, for serving

Method

  1. Heat the oil in a large pot over medium heat. Once the oil is glistening, add the onions, carrots, celery, jalapeño (if using), and bay leaf and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add garlic and cook, stirring, until fragrant 1 more minute.

  2. Add the chicken stock, beans, shredded chicken, salt, pepper, and dill. Increase the heat to high and bring to a boil then reduce the heat to medium low. Simmer, stirring occasionally, for about 15 minutes. Add chard and lemon juice and simmer for another 10 minutes, or until the vegetables are tender and the flavors have melded.

  3. Divide between bowls and garnish with dill, Parmesan and additional lemon juice if desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories312
  • Protein24 g
  • Carbohydrates34 g
  • Total Fat6 g
  • Dietary Fiber8 g
  • Cholesterol53 mg
  • sodium1666 mg
  • Total Sugars6 g

White Bean Chicken Soup

Questions & Reviews

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  • Glenn McIntyre

    How do you prepare the chard for the pot? I’ve never cooked with it.

    Rinse and pat dry, remove stems and then chop. Hope you enjoy Glenn!

  • Shannon

    How much is considered 1 serving? 1 cup? 2 cups? thanks!

    We are working on getting yields added to our recipes but don't have that at this time! Thanks for asking.

  • Alicia

    How can I make this in the instant pot?

    I would heat the oil in the instant pot and cook the onions, carrots, celery, jalapeño until tender. Add garlic and cook a little longer. Add chicken stock, salt and pepper and dill. Seal and cook on manual mode for 10 minutes. release and stir in the beans, cooked shredded chicken, chard and lemon juice and just stir until the chard is wilted. Garnished with dill and shaved Parmesan. If you need to make it with raw chicken breast, use 1 1/2 lbs and cook the raw chicken with everything else for 15 minutes.

  • Melody Leech

    Can I use lime instead of lemon?

    Sure.

  • Patti

    Sounds delicious!
    Could another type of beans be substituted for the cannellini?
    And could I substitute kale for the swiss chard?
    Thank you!

    Yes and yes. You can use almost any bean you have on hand.

  • Denise Spreen

    My husband has been miserable with cold symptoms for days. I made this because I got a rotisserie chicken yesterday and needed to get liquids and nutrition into him, and I had the ingredients (except chard,dill and carrots). Added 2 diced potatoes (potassium), subbed spinach for chard and rosemary for dill. Easy to make, prep time more like 30-40 minutes, and because of potatoes longer to cook. We loved it!

    Thanks Denise, glad you loved it! Hope he feels better soon!

  • Rich DB

    This soup was delicious. We are a family of 5 and everyone enjoyed it. The recipe was easy to follow and was quick to make. Love the combination of veggies and rotisserie chicken. This recipe will feed 6 persons. Thanks again Modern Proper keep the recipes coming!!

    Thanks Rich, we are so glad you loved it!

  • Vee Matula

    Fantastic! I found this recipe 3yrs ago when I was searching for a soup to use my fresh mustard greens in. The combination of lemon and jalapeno is wonderful! I do add barley to fatten it up a little. And replace the swiss chard with my greens Thank you for sharing this recipe.

    Thanks so much, we are so happy you loved it Vee!

  • Becky

    This soup is so delicious! I’ve made it a few times and it hits the spot every time! Perfect for a cozy winter time meal.

    Thanks Becky, we are so happy you love it!

  • Lynne

    This is soup is simply delicious. It is very easy to make. I only made adjustments for items that I did not have. I omitted the jalapeño and used kale instead of chard. My husband and I just adored it.
    Thank You!!!

    Thanks Lynne, we are so happy you and your husband loved it!