Chicken and white bean soup is perfect to warm you up on chilly days. Bursting with fresh spring flavors from leeks, carrots, and dill, this hearty soup is both nourishing and satisfying. Plus, it's a quick and easy recipe you can make even on busy weeknights!
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Nothing beats having a comforting bowl of homemade chicken soup on cold winter days or while you are watching yet again another rainy spring day pass you by.
I love to serve this with garlic bread or cornbread for a filling meal or with my spring radish salad when I want something lighter.
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📖Why My Recipe Works
- Spring Flavors- We're using leeks instead of onions and spring herbs like dill and chives for a burst of fresh flavors. The perfect shoulder season recipe.
- Chicken From Scratch- We're cooking the chicken from scratch using boneless, skinless thighs for more flavor. It doesn't take much more time and is less expensive than buying a whole chicken.
🧾Ingredient Notes
- Chicken- If you're short on time, rotisserie chicken is a quick substitute, just add at the end and start with the starting of the vegetables.
- Leeks- You can use white onions or shallots in place of leeks.
- Cannellini Beans-You can also use any white bean like or Great Northern beans or navy beans as a substitute.
- Kale- Substitute with spinach or Swiss chard.
- Fresh Herbs- I used fresh dill and chives. If you're making this in the fall, you can use thyme or sage.
- Lemon- Use fresh because you need both the zest and juice to add brightness to the soup.
⏲️How to Make White Bean Chicken Soup
- Leeks are very sandy, slicing them thin and separating the layers. Rinse in water swirling them around.
- Pat the chicken dry with a paper towel, then season with salt and pepper. Sear the chicken on each side until it develops a golden crust, about 3-4 minutes.
- Don't rinse the pot. Use the same oil to sauté leeks, carrots, and celery. Scrape up any brown bits to add more flavor. Garlic cooks quickly, so I like to add that last and cook it for a minute so it doesn't burn.
- Add the broth, chicken, beans, and bay leaf, and bring it to a boil. Then, immediately reduce to low heat to avoid overcooking the veggies. Let it simmer gently for 25-30 minutes, or until the chicken is cooked and tender.
- Once cooked, remove the chicken from the pot and shred it with two forks. Then, return it to the pot and stir it to evenly distribute.
- Chopped kale is added at the end of cooking so we don't overcook it. Then, turn off the heat and add fresh herbs and lemon zest. Season to taste with salt and pepper, and serve while warm!
👩🏻🍳 Expert Tip
- If any foam or impurities rise to the top while simmering, you can skim them off for a cleaner-tasting broth.
- To shred the chicken easily, hold one fork steady while pulling the chicken apart with the other. Pull the chicken fibers apart in the direction of the grain.
More Soup Recipes
🌡️Storing Leftovers
Store leftovers in an airtight container and keep it in the refrigerator for 3-4 days. If you plan to freeze the soup, don't add the kale and fresh herbs yet (it's best to add these fresh before serving). You can freeze it for up to 3 months. Reheat the soup on the stovetop over low-medium heat, stirring occasionally.
Common Recipe Questions
Can I use rotisserie chicken?
Yes, you can use leftover rotisserie for a quicker recipe. You can skip the searing step, shred the rotisserie, and stir it into the soup during the last 5-10 minutes of cooking. Make sure to taste before adding extra seasonings!
Can I use onion instead of leeks?
Yes, you can replace the leeks with one medium onion. I prefer using yellow or sweet onions. Dice it finely and sauté with carrots and celery.
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📖 Recipe Card
Lemon Chicken and White Bean Soup with Kale
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 leeks white and light green parts only, thinly sliced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 2 15-ounce cans cannellini bean drained and rinsed
- 1 bay leaf
- 2 cups chopped kale stems removed
- 1 lemon zest and juice
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh dill
Instructions
- Season the chicken thighs with salt and pepper. Heat the oil in a large stock pot. Sear the chicken on both sides, 3 to 4 minutes until golden brown. Remove the chicken and set aside.1 pound boneless skinless chicken thighs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 Tablespoons olive oil
- In the same pot, add the leeks, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic, and cook for another minute until fragrant.2 leeks, 2 medium carrots, 2 stalks celery, 3 cloves garlic
- Return the chicken thighs to the pot. Add the chicken broth, white beans, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.6 cups chicken broth, 2 15-ounce cans cannellini bean, 1 bay leaf
- Remove the bay leaf and chicken thighs.. Shred the chicken with two forks, and return the shredded chicken to the pot.
- Stir in the chopped kale and cook for 5 minutes, until wilted.2 cups chopped kale
- Stir in the lemon and fresh herbs. Season to taste with salt and pepper.1 lemon, 2 Tablespoons chopped fresh parsley, 2 Tablespoons chopped fresh dill
Notes
- Substitute any white bean like great northern beans.
- You can substitute cooker rotisserie chicken for the thighs to save time.
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