Chicken and White Bean Soup
Comfort food does not necessarily mean unhealthy. GASP! I promise it can be done, and this white bean chicken soup is the proof.
It’s warm and savory chicken broth with a variety of spices, juicy chicken, white beans, soft brown rice, flavorful tomatoes and a big handful of fresh spinach. Everything simmers in one pot while the rice cooks on the side, so it’s an easy weeknight dinner that tastes like it took all day.
The Best Chicken and White Bean Soup (Hearty and Healthy)
It’s that awkward time between Winter and Spring. The weather flip-flops from bitter cold to pleasantly cool, and this confusing weather always makes me crave comfort food.
This soup will hit just the spot. Warm and savory chicken broth, a variety of spices, juicy chicken, white beans, soft brown rice, and flavorful tomatoes and spinach. Even my 2 year old couldn’t get enough.
Low sodium organic chicken broth is used in several of my recipes. It’s cheaper to buy it in bulk, and it’s a kitchen necessity to always have some handy. Well, friends, we may not have warm weather quite yet, BUT we can have some flavor rich and soothing soup in the meantime.
What makes this soup work is the balance. Cannellini beans make it creamy and filling without any cream. Basil, oregano and parsley give it an Italian style flavor, and a splash of white wine vinegar at the end wakes everything up so the broth tastes bright instead of flat. The spinach goes in after the heat is off, so it wilts into silky ribbons and keeps its color. Brown rice turns it into a full meal in a bowl.
Why You’ll Love This White Bean Chicken Soup
- Comfort food without the guilt. Lean chicken, beans, brown rice and vegetables in a light broth.
- Kid approved. Even a 2 year old couldn’t get enough of it.
- Pantry friendly. Canned beans, canned tomatoes, boxed broth and dried herbs do most of the work.
- Fast for a soup. The chicken cooks right in the boiling broth in just a few minutes.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
- Brown rice: Cooked separately and stirred in at the end. Brown rice holds its shape better than white rice and adds a nutty, chewy bite. Leftover cooked rice from another meal works perfectly here.
- Olive oil, garlic and sweet onion: The flavor base. A quick saute softens the onion and takes the raw edge off the garlic. A sweet onion is mild, so it melts into the broth instead of tasting sharp.
- Low sodium chicken broth: Starting with low sodium broth lets you control the salt. Organic broth is my go to, and buying it in bulk keeps it handy.
- Water: Stretches the broth so the soup has plenty of liquid for the rice to soak up.
- Black pepper, dried basil and dried oregano: Dried herbs simmer right in the broth and give the soup its warm, savory flavor.
- Chicken tenders: Thawed and cut into 1 inch pieces so they cook quickly and evenly. Boneless chicken breast cut the same size works too.
- White kidney beans (cannellini): Drain and rinse them well to wash off the starchy canning liquid. Cannellini are large and creamy. Great Northern or navy beans are good swaps.
- Diced tomatoes: Drained so they add flavor and color without watering down the broth. Fire roasted diced tomatoes add a subtle smoky note if you have them.
- Parsley: Dried or fresh. Fresh parsley adds a brighter, grassy note.
- White wine vinegar: A small splash at the end balances the rich broth. It’s a classic trick that makes soups taste more seasoned without adding more salt.
- Salt: Added at the end, once you can taste how salty the broth is.
- Fresh spinach: One large handful, stirred in off the heat so it wilts gently.
How to Make Chicken and White Bean Soup
- Cook the rice. In a large saucepan, bring 1 1/2 cups of water to a boil. Add the brown rice, stir and cover. Reduce to a simmer and cook for 20 to 25 minutes, until tender and the water is absorbed. Keep the lid on the whole time so the steam can do its work.
- Saute the aromatics. Meanwhile, heat the olive oil in a large pot over medium heat for 1 minute. Add the garlic and onion and saute for 2 minutes, until the onion is slightly translucent and smells sweet.
- Build the broth. Add the chicken broth, water, black pepper, basil and oregano. Bring it to a boil. The herbs will start to bloom in the hot broth and the kitchen will smell amazing.
- Cook the chicken and beans. Once the broth is boiling, add the chicken pieces, white beans and diced tomatoes. Cook for 4 to 5 minutes, until the chicken is white all the way through and reaches 165°F inside.
- Season. Stir in the parsley, white wine vinegar and salt, then remove the pot from the heat. Taste the broth and add a pinch more salt if it needs it.
- Finish and serve. Add the spinach and cooked brown rice and stir well. The spinach will wilt in about a minute. Serve right away while it’s hot.
Kami’s tip: Rinse the white beans well and drain the tomatoes before they go in. It keeps the broth clear and savory instead of cloudy and watery.
Ways to Customize White Bean Chicken Soup
- Swap the beans. Navy or Great Northern beans work in place of cannellini.
- Use leftover chicken. Stir in shredded cooked chicken with the beans and simmer just until hot.
- Change the greens. Chopped kale works instead of spinach. Add it a few minutes before the soup comes off the heat so it can soften.
- Skip the rice. Leave it out for a lighter, brothier soup, or serve the soup with crusty bread instead.
White Bean Chicken Soup FAQs
- Can I use navy beans instead of cannellini? Yes. Navy beans are smaller and softer, so the soup will be a little creamier. Great Northern beans work too.
- Why is the rice cooked separately? Cooking it on the side keeps it from soaking up all of the broth and turning mushy while the soup simmers.
- How do I know the chicken is cooked? Cut a piece open. It should be white all the way through, and the thickest piece should reach 165°F on an instant read thermometer.
- Can I use fresh herbs? Yes. Use about three times as much fresh basil, oregano and parsley, and add them near the end so they stay bright.
- How do I store leftovers? Refrigerate leftovers in an airtight container for 3 to 4 days. The rice keeps absorbing broth, so add a splash of broth or water when you reheat.
- Can I freeze this soup? Yes, for best quality up to about 3 months. For the best texture, freeze it before adding the rice and spinach, then stir them in after reheating.
- Is this soup spicy? No. It is seasoned with black pepper and dried herbs, so it’s mild enough for little ones. Add red pepper flakes to your own bowl if you like heat.
- Can I make it ahead? Cook the rice and chop the onion a day ahead. The soup itself comes together in about 15 minutes once the rice is ready.
Chicken Cannellini Bean Soup
Ingredients
- 1 cup brown rice
- 2 Tbs olive oil
- 1 Tbs minced garlic
- 1 small sweet onion diced
- 32 oz organic low-sodium chicken broth
- 1 cup water
- 1 tsp black pepper
- 1 tsp dried basil
- 2 Tbs dried oregano
- 10 chicken tenders thawed and cut into 1 inch pieces
- 1 can 15 oz organic white kidney beans (cannellini), drained and rinsed well
- 1 can 15 oz organic diced tomatoes, drained
- 2 Tbs dried or fresh parsley
- 2 Tbs white wine vinegar
- 1/2 teaspoon salt
- 1 large handful of fresh spinach
Instructions
- In a large sauce pan, bring 1 and 1/2 cup water to a boil. Add brown rice, stir, and cover. Reduce to a simmer and cook for 20 to 25 minutes until tender.
- Meanwhile, in a large pot over medium heat, add olive oil. Heat for 1 minute and add garlic and onion. Saute for 2 minutes until onion is slightly translucent.
- Add chicken broth, water, black pepper, basil, and oregano. Bring to boil.
- Once at a boil, add chicken pieces, white beans, and dice tomatoes. Cook for 4 to 5 minutes until chicken is no longer pink.
- Add parsley, white wine vinegar, and salt. Remove from heat. Add spinach and cooked brown rice. Stir well.
- Serve immediately and enjoy!
Made this soup? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing how your family liked it.
