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Chicken White Bean Soup from Spinach Tiger
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5 from 2 votes

Chicken and White Bean Soup

White beans, left over chicken, boxed broth makes an easy, healthy soup.
Prep Time20 minutes
Cook Time1 hour
Total Time10 hours
Course: Soup
Cuisine: Italian
Keyword: bean soup, beansoup, chicken soup, soup
Servings: 8
Author: Angela Roberts


  • 2 cups chicken, diced or shredded
  • 4 cans cannellini beans
  • 4-6 cups chicken broth
  • 1 medium white onion diced
  • 4 cloves garlic chopped
  • 2 celery stalks diced
  • 2 carrots diced
  • few fresh thyme sprigs can use rosemary also
  • 1 handful Italian parsley chopped
  • olive oil
  • 1 bay leaf
  • 1 teaspoon fennel seed or 1 cup chopped fennel
  • pinch red pepper flakes
  • Pecorino or Parmesan for serving


  • Rinse beans with water. Reserve 1 can of beans to emulsify later.
  • Add butter and olive oil to heavy bottomed pan.
  • Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
  • Add in garlic, cook a minutes, but not browning.
  • Add in chicken broth. Add in beans that are rinsed and drained.
  • Add In spices, and shredded chicken.
  • Blend reserved can of beans until pureed. Add to soup.
  • Cook until carrots are soft.
  • Serve with Parmesan or Pecorino cheese and a drizzle of olive oil.