Chicken and white bean soup is the weeknight bowl you crave—bright, cozy, and loaded with tender chicken, creamy beans, soft vegetables, and a zesty lemon-dill finish. This guide walks you through exactly how to make it turn out flavorful every time, plus pro tips, easy swaps, storage, nutrition, and a helpful FAQ.
Why You’ll Love This Chicken and White Bean Soup
If you’re after a nourishing pot of soup that tastes like it simmered all day—without actually taking all day—this one’s for you. The base starts with onion, carrot, and celery for old-school comfort. Cannellini beans add body and creaminess. Fresh dill and lemon juice wake everything up, giving the broth a clean, vibrant edge. Swiss chard (or any tender green) brings color and nutrition. The result is a balanced soup that’s hearty yet light, perfect for busy weeks, easy lunches, or relaxed Sunday cooking.
Highlights you’ll notice in the first spoonful:
- Bright, clean broth: lemon and dill keep the flavors lively.
- Creamy-but-light texture: beans naturally thicken the broth.
- One pot, simple steps: minimal cleanup and straightforward technique.
- Flexible: use cooked chicken from a previous meal or shredded rotisserie.
- Meal-prep friendly: reheats beautifully and freezes well.
Ingredients for Chicken and White Bean Soup
Make one warm, generous pot (about 6 servings).
Aromatics & Greens
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3–4 garlic cloves, minced
- 1 small jalapeño, seeded and minced (optional, for gentle warmth)
- 1 bay leaf
- 4 cups chopped Swiss chard (stems thinly sliced, leaves roughly chopped)
Protein & Beans
- 3 cups cooked chicken, shredded or diced (about 1 lb)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
Broth & Brightness
- 6 cups chicken stock or broth
- ¼ cup chopped fresh dill (loosely packed; more to taste)
- 2–3 tbsp fresh lemon juice (start with 2, add more to taste)
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
Optional for serving: extra chopped dill, lemon wedges, and a drizzle of olive oil.
Ingredient Notes (Smart Swaps & Helpful Tips)
- Beans: Cannellini are classic for their creamy, thin skins, but great northern or navy beans work well, too.
- Greens: Swiss chard is sturdy and silky. Baby spinach, chopped kale (thinly sliced and cooked a bit longer), or tender beet greens also work.
- Chicken: Use leftover roasted chicken, poached chicken breasts, or shredded rotisserie. Dark meat adds extra richness, but any mix works.
- Heat level: Jalapeño is optional. For very mild heat, use only half, or swap in a mild green chili. For more kick, include some seeds.
- Citrus & herb balance: Lemon and dill are a duo—taste at the end and adjust both together. A splash more lemon highlights dill’s freshness.
- Texture: If you like a thicker body, mash a ladleful of beans with a fork and stir back in, or pulse a cup of the soup in a blender and return it to the pot.
Step-by-Step Instructions
Step 1 – Sweat the Aromatics
Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until vegetables look glossy and start to soften, 5–7 minutes. Add jalapeño (if using) and cook 1 minute more. Stir in garlic and bay leaf, cooking just until fragrant, about 30 seconds.
Why this matters: Slow, gentle heat draws out sweetness from the vegetables and lays down a savory foundation for the broth.
Step 2 – Build the Broth
Pour in the chicken stock. Add the cannellini beans, shredded chicken, 1 teaspoon salt, and black pepper. Bring the soup to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, stirring every so often, to let flavors mingle.
Pro move for body: Use a potato masher to lightly crush some beans along the side of the pot. The starches will melt into the broth and make it feel silky.
Step 3 – Add Greens & Brightness
Stir in the Swiss chard and simmer until the stems are tender and the leaves are soft, about 5–8 minutes. Remove the bay leaf. Turn off the heat and stir in the dill and lemon juice. Taste and adjust—add a pinch of salt, a grind of pepper, another squeeze of lemon, or a touch more dill as needed.
Test for balance: You’re aiming for savory warmth with a clean, citrusy finish. If it tastes flat, it likely needs a bit more salt or lemon.
Step 4 – Serve
Ladle into warm bowls. Finish with a drizzle of olive oil, extra dill, and a lemon wedge on the side. Serve with warm bread, a simple green salad, or roasted vegetables.
Pro Tips for Success
- Season in layers: A tiny pinch of salt on the aromatics, then another when you add stock and beans, and a final check after lemon and dill. Layered seasoning builds depth without ever tasting salty.
- Mind the simmer: Keep it gentle. A rolling boil can break beans and toughen chicken. A soft simmer keeps the soup clear and the texture tender.
- Finish off the heat: Lemon and dill are most vibrant when added at the end. Too much heat can dull their fresh, green notes.
- Customize thickness: For a brothy bowl, leave the beans intact. For a creamier feel, mash a scoop of beans or blend a cup of soup and return it to the pot.
- Use what you have: Spinach instead of chard? Great. No jalapeño? Skip it. This is a friendly soup—very forgiving.
- Plan for leftovers: The flavor deepens by day two. Make a batch today and enjoy easy lunches all week.
Flavor Variations
- Herby Spring: Swap dill for a mix of parsley and chives. Add a handful of peas in the last 2 minutes.
- Garlic-Lovers: Double the garlic and finish with a small spoonful of grated garlic stirred into hot soup at the end (it softens in the residual heat).
- Tuscan-Inspired: Add a pinch of red pepper flakes and a sprig of rosemary during the simmer; remove the sprig before serving. Finish with extra lemon.
- Creamy Lemon: Stir in 2–3 tablespoons of unsweetened plain yogurt at the end for a tangy, creamy twist.
- Veg-Packed: Add diced zucchini with the chard, or fold in baby spinach right at the end so it just wilts.
Serving Suggestions
- Breads: Warm ciabatta, crusty baguette, or simple garlic toast for dunking.
- Salads: A crisp salad with cucumbers, tomatoes, and red onion in a lemony vinaigrette echoes the soup’s freshness.
- Grains: Serve the soup over cooked farro, brown rice, or small pasta to make it extra filling.
- Toppers: A swirl of plain yogurt, extra dill, chopped parsley, or a few thinly sliced green onions add color and lift.
- Lunch boxes: Pack in a thermos with a lemon wedge on the side and a small container of crackers.
Storage and Freezing Instructions
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The flavors deepen, and the texture remains pleasing.
- Freezer: Ladle into freezer-safe containers, leaving a little headspace. Freeze for up to 3 months.
- Thaw & Reheat: Thaw overnight in the refrigerator or gently reheat from frozen over low heat with a splash of stock or water. Bring to a gentle simmer until hot.
- Freshen the finish: After reheating, brighten with a squeeze of lemon and a sprinkle of fresh dill to revive the flavors.
Nutrition Facts (Per Serving)
Approximate values for 1 of 6 servings.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 320 | 28 g | 28 g | 9 g | 7 g | 680 mg |
These values are estimates based on typical ingredients and portions. Exact numbers will vary with specific brands and measurements.
FAQ About Chicken and White Bean Soup
How can I make the soup thicker without cream?
Mash a ladleful of beans right in the pot or blend about 1 cup of the soup and return it to the pot. The natural starches from the beans create body without changing the flavor. Simmer a few extra minutes to let it marry.
What’s the best way to cook chicken for this recipe?
Poaching is gentle and reliable: simmer chicken in lightly salted water until just cooked through, then shred. You can also use leftover roasted chicken or shredded rotisserie. Dark meat stays very tender, while breast meat is lean and mild; use any combination you like.
Can I make this in a slow cooker?
Yes. Sauté the aromatics in a skillet first for best flavor, then transfer to the slow cooker with stock, beans, salt, pepper, and chicken. Cook on Low for 4–6 hours. Stir in chard for the final 20–30 minutes. Finish with dill and lemon right before serving.
How do I keep the greens vibrant and not overcooked?
Add them near the end and simmer just until tender—about 5–8 minutes for chard (longer for kale, shorter for spinach). Finishing with lemon and dill off the heat helps preserve fresh color and flavor.
Can I use dried beans instead of canned?
Absolutely. Cook 1½ cups dried cannellini beans (soaked overnight, then simmered until tender) to yield roughly the same amount as two 15-ounce cans. Add the cooked beans at the same point you’d add canned beans and proceed with the recipe.
What if my soup tastes flat?
First, add a small pinch of salt and taste again. If it still feels dull, add a squeeze of lemon to lift the flavors. A bit of fresh dill can also bring back brightness. Small adjustments go a long way.
Will the lemon make it sour?
Not when balanced. Start with 2 tablespoons and add more to taste at the end. The goal is a clean, sunny finish—not sharpness. Tasting as you go is key.
Is this good for meal prep?
Yes. It stores well for several days and reheats without losing texture. Consider portioning into single-serve containers. Add a fresh squeeze of lemon when reheating to revive the aroma.
Final Thoughts
This chicken and white bean soup delivers comfort and freshness in every spoonful. The base is familiar—soft onions, carrots, and celery—while lemon and dill keep it lively. Cannellini beans add creamy body without heavy ingredients, and a handful of chard makes the bowl feel vibrant and complete. Whether you serve it with simple bread, a crisp salad, or over a scoop of grains, this is the kind of soup that makes weeknights easier and weekends cozier. Make it once, and you’ll find yourself returning to it again and again.
Quick Chicken and White Bean Soup with Lemon-Dill
Ingredients
Aromatics & Greens
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3–4 cloves garlic, minced
- 1 small jalapeño, seeded and minced optional, for gentle warmth
- 1 bay leaf
- 4 cups chopped Swiss chard stems thinly sliced, leaves roughly chopped
Protein & Beans
- 3 cups cooked chicken, shredded or diced about 1 lb
- 2 cans cannellini beans, drained and rinsed 15 oz each
Broth & Brightness
- 6 cups chicken stock or broth
- 0.25 cup chopped fresh dill loosely packed; more to taste
- 2–3 tbsp fresh lemon juice start with 2, add more to taste
- 1 tsp fine sea salt plus more to taste
- 0.5 tsp freshly ground black pepper
Instructions
- Step 1 – Sweat the Aromatics: In a large pot over medium heat, warm the olive oil. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until softened. Stir in jalapeño (if using), cook 1 minute more, then add garlic and bay leaf, cooking 30 seconds until fragrant.
- Step 2 – Build the Broth: Pour in chicken stock, add beans, chicken, 1 tsp salt, and black pepper. Bring to a gentle boil, then reduce to a simmer. Cook uncovered 15–20 minutes, stirring occasionally. Optionally mash a ladleful of beans for a creamier broth.
- Step 3 – Add Greens & Brightness: Stir in Swiss chard and simmer 5–8 minutes until tender. Remove bay leaf. Turn off heat and stir in dill and lemon juice. Taste and adjust salt, lemon, and dill as needed.
- Step 4 – Serve: Ladle into bowls. Garnish with olive oil, extra dill, and lemon wedges. Serve with warm bread or salad if desired.
