One-Pot Creamy Chicken and White Bean Soup

Name: One-Pot Creamy Chicken and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/4 cup olive oil; 1 onion (diced); 4 garlic cloves (minced); 1½ lb boneless skinless chicken thighs (or breasts); 1 tsp Italian seasoning; 1/2 tsp sea salt (plus more to taste); 4 cups chicken broth (or bone broth); 2 cans 15-oz cannellini or great Northern beans (drained and rinsed); 5 oz baby spinach; 2 tbsp lemon juice; Optional: Grated parmesan and ground black pepper (for garnish); Optional: Crusty bread

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Creamy chicken and white bean soup served with crusty bread in a bowl.

Why You’ll Love Creamy Chicken and White Bean Soup

If you love one-pot soup recipes like my chicken and wild rice soup that feel indulgent but are made with real, everyday ingredients, this one’s for you. This soup gets its creamy texture from blended white beans rather than heavy cream or cheese, similar to the approach I use in my creamy chicken soup to keep things rich without feeling heavy.

Tender chicken, silky beans, and a bright squeeze of lemon at the end keep each bowl balanced and comforting, and I usually sneak a taste before adding the chicken back in just to make sure the seasoning is just right. This creamy chicken and white bean soup is especially great for busy weeks because it’s hearty, filling, and reheats beautifully.

Ingredients You’ll Need

Ingredients for creamy chicken and white bean soup labeled and laid out on a light colored countertop.

Olive oil: Used to sauté the onion and garlic, creating the flavorful base of the soup.
Onion: Adds natural sweetness and depth as it softens in the pot.
Garlic cloves: Brings warmth and savory flavor that carries through the entire soup.
Boneless, skinless chicken thighs: Stay tender and juicy as they simmer. Chicken breasts work too if that’s what you have or prefer.
Italian seasoning: Adds an herby backbone without overpowering the soup.
Sea salt: Enhances all the flavors as the soup cooks.
Chicken broth: Creates the base of the soup. Bone broth works well if you prefer a richer option.
Cannellini or great Northern beans: These are key for both flavor and texture, giving the soup its creamy body once blended.
Baby spinach: Adds a gorgeous green color and soft texture. You can replace it with kale or omit it altogether.
Lemon juice: Brightens the soup and balances the richness from the beans.
Optional garnish: Grated parmesan and ground black pepper. Adds a savory finish for serving.
Optional: Crusty bread or air fryer biscuits are perfect for dipping.

Step-by-Step Instructions

A large pot with olive oil, chopped onion, and garlic.

Chicken, Italian seasoning, sea salt, and chicken broth added to the pot with sautéed onion and garlic.

Step 1: Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes, then add the garlic and cook for 1 minute until fragrant.

Step 2: Add the chicken, Italian seasoning, sea salt, and chicken broth. Bring to a boil, then reduce the heat to a gentle simmer. Cover and simmer for about 20 minutes, until the chicken is cooked through.

Beans and spinach added to the large soup pot with chopped, sautéed onion, garlic, seasonings and chicken broth.

Cooked chicken thighs on a white plate; hands are shredding them with two forks.

Step 3: Remove the chicken from the pot. Add the beans and spinach to the soup and let them simmer for 3-4 minutes until the spinach is wilted.

Step 4: While the beans simmer, shred the chicken using two forks and set it aside.

An immersion blender, with blended green soup in it.

Blended green soup added back into a large soup pot along with shredded chicken.

Step 5: Use an immersion blender, or carefully transfer about half of the soup to a blender, and blend until smooth and thick with a creamy, spoon-coating consistency.

Step 6: Return the blended soup to the pot, add the shredded chicken and lemon juice, and simmer for another minute or two. Taste and add more salt if needed.

Step 7: Serve warm, topped with parmesan and black pepper if desired.

How to Make Chicken and White Bean Soup Creamy Without Dairy

The secret to this recipe for chicken and white bean soup is blending part of the soup once the beans and spinach are added. The white beans break down into a smooth, creamy base that gives you that rich texture without any milk or cream.

The spinach blends right in, adding color and texture without changing the flavor. The result is a creamy chicken and white bean soup recipe that feels indulgent but stays dairy-free.

Creamy chicken and white bean soup in a bowl with a piece of crunchy bread and a spoon resting inside.

Storage and Freezer Tips

This recipe makes about 4-6 servings, depending on how hearty you like your bowls.

Store leftovers in an airtight container in the fridge for up to 5 days.
This soup reheats well on the stove over low heat, with a splash of broth if it thickens too much.
You can also freeze it for up to 3 months. Let it cool completely before freezing, then thaw overnight in the fridge before reheating.

If you like having freezer-friendly soups ready for busy weeks, my white chicken chili and chicken tortilla soup are two more easy, make-ahead dinners.