Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (like cannellini or navy), drained and rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken and cook until browned. Remove the chicken and set it aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Return the chicken to the pot. Add the chicken broth, white beans, thyme, and bay leaf. Season with salt and pepper.
- Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
- Remove the bay leaf. Use an immersion blender to puree a small part of the soup if a thicker consistency is desired.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
- For a heartier soup, you can add diced potatoes or a handful of baby spinach during the last few minutes of cooking.
- This soup freezes well, so you can make a larger batch and save portions for a quick and easy meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg (varies with broth used)
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 55 mg
Keywords: Chicken and White Bean Soup, Hearty Soup Recipe, Protein-Packed Soup, Comfort Food, Healthy Chicken Soup