One-Pot Creamy Chicken and White Bean Soup

This creamy chicken and white bean soup is a cozy, one-pot dinner made with simple pantry ingredients and simmered on the stovetop until everything comes together. The chicken cooks right in the broth while white beans are blended into the soup to create a rich, velvety texture without using any cream. This method makes the soup thick and silky rather than brothy or watery, delivering all the comfort of a creamy soup while still feeling light and satisfying. The flavor is unreal!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American

Keyword: creamy chicken and white bean soup

Servings: servings

Author: Jean Choi

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

Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté until softened (about 5 minutes), then add garlic for 1 minute until fragrant.
1/4 cup olive oil, 1 onion, 4 garlic cloves
Add chicken, Italian seasoning, salt and broth. Bring to boil then reduce heat to simmer. Cover and simmer for 20 min.
1½ lb boneless skinless chicken thighs, 1 tsp Italian seasoning, 1/2 tsp sea salt, 4 cups chicken broth
Remove the chicken from the pot, then add beans and spinach and simmer for 3-4 minutes.
2 cans 15-oz cannellini or great Northern beans, 5 oz baby spinach
Shred the cooked chicken with 2 forks and while the beans simmer, and set aside.
Take half of the soup in the pot and use a blender or an immersion blender to blend until smooth.
Return the blended soup to the pot, along with shredded chicken and lemon juice. Simmer to heat back up for a minute or two, then add more salt if needed.
2 tbsp lemon juice
Serve with crusty bread and/or topped with parmesan cheese and ground black pepper, if using.
Optional: Grated parmesan and ground black pepper, Optional: Crusty bread

Notes

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.
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.

Nutrition