This chicken soup with beans is a cozy and hearty soup that is high-protein and high-fiber. Inspired by our dense bean salad with chicken, this cozy soup is loaded with tender veggies, savory broth, and delicious flavor.
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Why I Love This Recipe
- Healthy comfort food: It's warm, hearty, and perfect for cold winter days.
- High-fiber and high-protein: Just like our dense bean salad with chicken, this healthy soup recipe is light yet filling.
- Great for Leftovers: Like many soups, chicken soup with beans tastes even better the next day. Make a batch for an entire week of healthy lunches.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Bone broth: I like using bone broth for its protein content. Use chicken stock or your favorite broth. Vegetable broth also works.
- Beans: A variety of beans works best. I recommend chickpeas, black beans, kidney beans, and cannellini beans (white beans or Great Northern beans). I use cans of beans for ease.
- Tomato paste: Tomato paste helps to make a flavorful soup base and thicken the chicken soup with beans (just like in our veggie chili recipe!)
- Garlic: Minced garlic is the perfect flavor boost. Add chopped onions for even more flavor.
- Lemon: Add a squeeze of lemon juice over the top of the finished soup.
- Carrots and celery: Carrots and celery are a usual addition to classic chicken soup. They add flavor, depth, and a balance of sweet and savory flavors.
- Spinach: Use kale or your favorite soup greens if desired.
- Salt and pepper: Season to taste!
- Cooked chicken: The easiest cooked chicken to use is chopped rotisserie chicken. You could also use oven-baked boneless chicken breasts if you have leftovers.
- Fresh herbs: I recommend fresh dill and fresh parsley. You could also use cilantro if you have it on hand.
See recipe card for quantities.
How to Make Chicken Soup with Beans
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Sautee Onions
Drizzle olive oil in a large Dutch oven or large pot. Heat the oil over medium heat. Cook the onions for 5-7 minutes until slightly caramelized.
Step 2: Add the Tomato Paste and Garlic
Add the tomato paste and garlic. Mix with the onions and stir for about 30 seconds.
Step 3: Carrots, Celery, Broth
Add a drizzle of chicken broth to loosen up the garlic and onion mixture. Add the carrots and onions and saute for about 5-7 minutes or until slightly caramelized.
Step 4: Add Beans and Cook the Soup
Stir in the beans and bring the soup to a boil. Reduce the heat to simmer and cook for 15-20 minutes before stirring in the cooked chicken and chopped spinach. Season with a squeeze of lemon juice and salt and pepper to taste.
Hint: Allow the onions, garlic, carrots, and celery to take their time and become caramelized. They really provide delicious flavor and help to thicken the soup.
Substitutions
- Veggies - try other veggies like leeks, potatoes, parsnips, or turnips for even more hearty vegetables
- Turkey sausage - use turkey sausage or chicken sausage in place of cooked chicken.
- Vegetarian - omit chicken and use a high-protein legume such as lentils.
Variations
- Spicy - add chopped green chiles for some added heat (just like our white chicken chili).
- Italian - stir in diced tomatoes, fresh basil, and top with grated Parmesan cheese.
- Mediterranean- sautee garlic with cumin and coriander. Add diced tomatoes and top with feta cheese.
See this bean salad with chicken as a dense bean salad on my website!
Equipment
A large soup pot, such as a Dutch oven, works best. I use a Le Creuset Cast Iron Dutch Oven.
Storage
Store the leftovers in the refrigerator for up to 5 days.
Reheat the soup in the microwave in 60-second increments. Alternatively, reheat on the stove over medium heat until heated through.
This dense bean soup freezes well. Use freezer-safe containers to freeze for up to 3 months.
Top Tip
Make this dense bean soup the day before to allow it to thicken and to give the flavors even more time to come together!
FAQ
The broth tends to thicken the longer it sits. You can make it even thicker by blending 1 cup of the beans and broth and adding it back to the soup.
Yes. This is an excellent soup to freeze. I like to freeze it in a freezer-safe container like Souper Cubes. It freezes well for up to 3 months
Other Healthy Chicken Soup Recipes to Try
Looking for other recipes like this? Try these:
Pairing
These are my favorite side dishes to serve with soup, especially this chicken soup with beans.
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Healthy High-Protein Chicken Soup with Beans
Equipment
- Dutch oven
Ingredients
- 1 ¾ tablespoon olive oil
- ¾ cup yellow onions chopped
- 1 tablespoon tomato paste
- 1 cup celery chopped
- 1 cup carrot chopped
- 32 oz chicken broth divided
- 15 oz chickpeas rinsed
- 15 oz kidney beans rinsed
- 15 oz black beans rinsed
- 15 oz white beans rinsed
- 2 oz. spinach chopped
- 1 pound rotisserie chicken chopped
- 2 cloves garlic minced
Instructions
- Drizzle the olive oil in a large pot. Heat the oil over medium heat. Add the chopped onions and cook for 5-7 minutes until slightly caramelized.1 ¾ tablespoon olive oil, ¾ cup yellow onions, 2 cloves garlic
- Stir in the tomato paste and garlic. Mix with the onions and stir for about 30 seconds.1 tablespoon tomato paste
- Add a small amount of chicken broth to loosen up the garlic and onion. Add the carrots and onions. Saute for about 5-7 minutes or until slightly caramelized.1 cup celery, 1 cup carrot, 32 oz chicken broth
- Stir in the beans and remaining broth. Bring the soup to a boil. Reduce the heat to simmer. Cook for 15-20 minutes. Stir in the cooked chicken and chopped spinach. Season with a squeeze of lemon juice and salt and pepper to taste.15 oz chickpeas, 15 oz kidney beans, 15 oz black beans, 2 oz. spinach, 1 pound rotisserie chicken, 15 oz white beans
Notes
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