Why You’ll Love This Recipe
I love this soup because it’s both hearty and light, making it the ideal meal for any time of day. The lean chicken provides a protein boost, while the white beans offer fiber and creaminess, giving the soup a rich texture without being heavy. The fresh vegetables add color, nutrients, and a satisfying crunch, while the spinach brings a pop of green and added vitamins. Plus, it’s quick and easy to make—ready in just 35 minutes—and it’s a one-pot dish, so cleanup is a breeze!
Ingredients
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1 tablespoon olive oil
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1 pound boneless, skinless chicken breast, diced
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1 small onion, chopped
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3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, chopped
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1 zucchini, chopped
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1 (15 oz) can white beans, drained and rinsed
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4 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1/2 teaspoon black pepper
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Salt to taste
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2 cups fresh spinach
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Juice of 1/2 lemon (optional, for brightness)
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Fresh parsley for garnish
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned and no longer pink, about 5–7 minutes. Once cooked, remove the chicken from the pot and set aside.
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Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for about 2 minutes, until fragrant. Add the sliced carrots, chopped celery, and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
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Simmer the Soup: Return the cooked chicken to the pot, then add the white beans, chicken broth, thyme, black pepper, and salt. Stir well to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender and the flavors have melded together.
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Add Spinach: Stir in the fresh spinach and cook for 2 more minutes, until the spinach wilts.
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Finish and Serve: Add the juice of 1/2 lemon for a burst of brightness, if desired. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Servings and Timing
This recipe makes 4 servings. The prep time is around 10 minutes, and the cooking time is 25 minutes, so you’ll have a healthy, high-protein meal ready in just 35 minutes!
Variations
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Add More Protein: To increase the protein content, you can add more chicken or include other protein sources like chickpeas or even tofu.
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Spicy Kick: For a little heat, sprinkle some red pepper flakes into the soup or add a chopped jalapeño when sautéing the vegetables.
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Vegetarian Version: For a vegetarian version, swap the chicken for plant-based protein, such as tofu or tempeh, and use vegetable broth instead of chicken broth.
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Different Beans: Feel free to swap white beans for other beans like cannellini, navy, or garbanzo beans for a slight change in texture and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up on the stovetop or in the microwave, adding a splash of water or broth if the soup thickens too much. You can also freeze this soup for up to 3 months. When reheating from frozen, allow it to thaw overnight in the fridge, and then reheat on the stovetop.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables, especially frozen carrots, peas, or green beans. Just make sure to add them a little later in the cooking process, as they will cook faster than fresh vegetables.
Can I use a rotisserie chicken for this recipe?
Absolutely! Using shredded rotisserie chicken can save time. Just add it when you combine the beans and broth, and let it heat through in the soup.
Can I make this soup in advance?
Yes, this soup actually gets better after sitting for a few hours or overnight as the flavors continue to develop. Just store it in the fridge, and reheat before serving.
How can I make this soup spicier?
If you prefer a spicier soup, add more black pepper, red pepper flakes, or a diced jalapeño to the soup. You can also add a bit of hot sauce for extra heat.
Can I make this soup in the slow cooker?
Yes! To make it in a slow cooker, simply add all the ingredients (except the spinach and lemon) to the crockpot. Cook on low for 6-7 hours or high for 3-4 hours. Add the spinach and lemon juice in the last 30 minutes of cooking.
Conclusion
High-Protein Chicken and White Bean Soup is the perfect healthy, hearty, and flavorful meal. With lean chicken, protein-packed beans, and fresh vegetables, it’s a nutritious choice for any day of the week. Whether you’re looking for a quick dinner, a filling post-workout meal, or just a warm and comforting bowl, this soup is sure to hit the spot. Try it today and enjoy a wholesome dish that’s as satisfying as it is delicious!
Print
High-Protein Chicken and White Bean Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A hearty and nourishing soup loaded with lean chicken, white beans, and fresh veggies—perfect for a healthy, protein-rich meal.
Ingredients
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, diced
1 small onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, chopped
1 (15 oz) can white beans, drained and rinsed
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt, to taste
2 cups fresh spinach
Juice of 1/2 lemon (optional, for brightness)
Fresh parsley for garnish
Instructions
Cook the Chicken:
Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned and no longer pink, about 5–7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:
In the same pot, add chopped onion and minced garlic. Sauté for 2 minutes until fragrant, then add the sliced carrots, chopped celery, and chopped zucchini. Cook for 5 minutes until the vegetables are slightly softened.
Simmer the Soup:
Return the cooked chicken to the pot. Add the white beans, chicken broth, dried thyme, black pepper, and salt. Bring the soup to a boil, then reduce the heat to low and simmer for 15–20 minutes, until the vegetables are tender and the flavors have melded.
Add Spinach:
Stir in the fresh spinach and cook for another 2 minutes until wilted. If using, add the lemon juice to brighten the flavor.
Taste and Serve:
Taste the soup and adjust the seasoning with more salt or pepper if needed. Garnish with fresh parsley and serve hot.
Notes
Make it Spicy: Add a pinch of red pepper flakes or a chopped chili pepper for some heat.
Make it Vegan: Use plant-based chicken or tofu and vegetable broth for a vegan version.
Add Extra Protein: For even more protein, add more white beans or some cooked quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
