Chicken and White Bean Soup

Name: Chicken and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 cans cannellini beans (15 oz), drained, rinsed; 4 cups low-sodium chicken broth; 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1/2 tsp dried thyme; 1/2 tsp dried rosemary, crumbled; 2 bay leaf; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh flat-leaf parsley, chopped; 2 tsp fresh lemon juice

A simple, satisfying American soup of tender shredded chicken and creamy cannellini beans in an herb-scented broth with carrots and celery. Hearty enough for a full meal in a single bowl.

45 minEasyServes 4320 cal/serving

AmericanSoupStovetopHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 cans cannellini beans (15 oz), drained, rinsed
4 cups low-sodium chicken broth
2 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary, crumbled
2 bay leaf
1/2 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp fresh flat-leaf parsley, chopped
2 tsp fresh lemon juice

Instructions

1

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables soften, about 6-7 minutes.
2

Add 4 minced garlic cloves, 1/2 tsp dried thyme, and 1/2 tsp crumbled dried rosemary. Cook for 1 minute, stirring constantly.
3

Add the whole 1.5 lbs boneless skinless chicken thighs, 4 cups low-sodium chicken broth, 2 bay leaf, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to a gentle simmer.
4

Cover and cook for 20 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C).
5

Remove the chicken from the pot and shred it with two forks. Discard the bay leaf.
6

Return the shredded chicken to the pot. Add 2 cans drained, rinsed cannellini beans (15 oz) and simmer uncovered for 5 minutes to heat the beans through and slightly thicken the broth.
7

Stir in 2 tsp fresh lemon juice. Taste and adjust seasoning. Ladle into bowls and top with 2 tbsp chopped fresh flat-leaf parsley.

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Questions

How much time should I plan for Chicken and White Bean Soup?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 4 (20 minutes): "Cover and cook for 20 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C)."

What internal temperature should Chicken and White Bean Soup reach?

For Chicken and White Bean Soup, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I use chicken breasts instead of chicken thighs in Chicken and White Bean Soup?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken and White Bean Soup uses 1.5 lbs boneless skinless chicken thighs.

Is Chicken and White Bean Soup gluten-free?

Yes. As written, nothing in the ingredient list for Chicken and White Bean Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How do I store and reheat Chicken and White Bean Soup?

Refrigerate Chicken and White Bean Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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