Name: Chicken and White Bean Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1½ pounds boneless skinless chicken thighs; 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 1 medium yellow onion, diced; 3 cloves garlic, minced; 5 medium carrots, sliced into thin rounds; 4 celery ribs, sliced into half-moons; 30 ounces canned cannellini beans, drained and rinsed; 8 cups chicken broth (adjust to preferred consistency); 2 cups baby spinach; ½ cup chopped fresh parsley; Salt and pepper, to taste; ½ cup cashews (or pine nuts); ⅓ cup quality olive oil; 2 cloves garlic; 2 cups fresh basil leaves; ¼ cup freshly grated Parmesan; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this soup combines protein, fiber, and fresh greens in a single bowl. The white beans add creaminess and body, while the basil pesto gives it a burst of brightness that really elevates the flavor. It’s easy to make, makes a big batch, and stores well for later. Whether I need a cozy weeknight dinner or a healthy meal prep option, this soup delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Soup:

2 tablespoons olive oil
1½ pounds boneless skinless chicken thighs
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
5 medium carrots, sliced into thin rounds
4 celery ribs, sliced into half-moons
30 ounces canned cannellini beans, drained and rinsed
8 cups chicken broth (more or less to preference)
2 cups baby spinach
½ cup chopped fresh parsley
Salt and pepper to taste

For the Pesto:

½ cup cashews or pine nuts
⅓ cup quality olive oil
2 cloves garlic
2 cups fresh basil leaves
¼ cup freshly grated Parmesan
Salt and pepper to taste

Directions

I begin by heating olive oil in a large pot over medium heat. I add the chicken thighs, season with salt and pepper, and cook until browned on all sides. Once browned, I remove the chicken and set it aside.
In the same pot, I sauté the diced onion for 2 to 3 minutes until translucent. I add the garlic and cook for 15 seconds, then stir in the carrots and celery, cooking for another 4 minutes until slightly softened.
I return the chicken to the pot, add the cannellini beans and chicken broth, and bring it all to a boil. Then I reduce the heat and let it simmer on low for 20 minutes.
While the soup simmers, I make the pesto. I pulse the cashews, olive oil, garlic, and basil in a food processor until almost smooth. Then I add the Parmesan and pulse again. I taste and season the pesto with salt and pepper.
I remove the chicken from the pot, shred it on a cutting board, and return it to the soup.
I stir in the baby spinach and let it wilt, which takes about 1 minute.
Then I add half of the pesto and the chopped parsley, tasting the soup and adding salt, pepper, or more pesto if needed.
I let the soup simmer for another 10 minutes to deepen the flavor, then let it rest off the heat for 5 minutes before serving.

Servings and Timing

This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 1 hour
Rest Time: 5 minutes
Total Time: 1 hour 15 minutes

Variations

Make it creamy: I sometimes stir in a splash of cream or a bit of grated Parmesan directly into the soup for a richer texture.
Use rotisserie chicken: When I’m short on time, I swap in pre-cooked rotisserie chicken and shorten the simmering step.
Add grains: I’ve added cooked farro or orzo to make it more filling, especially for leftovers.
Try other beans: If I don’t have cannellini beans, I use great northern or navy beans instead.
Make it vegetarian: I skip the chicken, double the beans, and use vegetable broth for a delicious meat-free version.

Storage/Reheating

This soup keeps well in the fridge for up to 4 days. I store it in an airtight container and reheat it on the stovetop or in the microwave. The flavors deepen even more after a day or two.

To freeze, I let it cool completely, then portion it into freezer-safe containers. It freezes well for up to 3 months. I thaw it in the fridge overnight and reheat gently, stirring in fresh pesto or a bit of lemon juice to brighten the flavors before serving.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve used boneless skinless chicken breasts when I want a leaner option. They work well, though I prefer thighs for their extra juiciness and flavor.

Can I skip the pesto?

The pesto adds a lot of fresh, herbal flavor, but if I don’t have time to make it, the soup is still delicious without it. A squeeze of lemon or a sprinkle of Parmesan can help brighten it up instead.

How can I make the soup thicker?

I let it simmer uncovered a bit longer, or I mash a few beans in the pot with the back of a spoon. That thickens the broth naturally.

What if I don’t have a food processor for the pesto?

I’ve made pesto in a blender or even with a mortar and pestle in small batches. If all else fails, store-bought pesto works in a pinch too.

Can I add noodles or pasta to this soup?

Yes, I’ve stirred in cooked small pasta shapes like ditalini or orzo. I add them just before serving so they don’t overcook in the broth.

Conclusion

This chicken and white bean soup is a nourishing, flavor-packed dish that’s perfect any time I want something cozy yet wholesome. The homemade pesto gives it a fresh twist, and the combination of protein, fiber, and greens makes it a complete meal in one pot. It’s easy to prepare, makes great leftovers, and always hits the spot.

Chicken and White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Gluten Free

Print Recipe

Description

This hearty one-pot chicken and white bean soup is loaded with tender chicken, creamy cannellini beans, and fresh vegetables, finished with a swirl of homemade basil pesto for a bright, flavorful touch.

Instructions

Brown the chicken: Heat olive oil in a large pot over medium heat. Add chicken thighs, season with salt and pepper, and brown on all sides. Remove and set aside.

Sauté vegetables: In the same pot, sauté onion until translucent (2–3 minutes). Add garlic and cook until fragrant (15 seconds). Add carrots and celery and sauté for 4 more minutes.

Make the soup: Return browned chicken to the pot. Stir in cannellini beans and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.

Make the pesto: While the soup simmers, combine cashews, olive oil, garlic, and basil in a food processor. Pulse until nearly smooth. Add Parmesan, blend again, and season to taste.

Shred the chicken: Remove chicken from the soup, shred on a cutting board, then return to the pot.

Add greens: Stir in baby spinach and let it wilt (about 1 minute).

Add flavor: Stir in ½ of the pesto and chopped parsley. Taste and season as needed. Add more pesto if desired.

Final simmer: Let the soup simmer an additional 10 minutes.

Serve: Let rest 5 minutes before serving. Enjoy with crusty bread or extra pesto on top.

Notes

Soup thickness can be adjusted with more or less broth.

Cashews offer a creamy, budget-friendly alternative to pine nuts for the pesto.

For more intense basil flavor, stir in additional pesto when serving.

This soup freezes well, though the texture of the spinach may soften upon thawing.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup, Main Course
Method: One-pot, Stovetop
Cuisine: American