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Chicken and White Bean Soup

Chicken and White Bean Soup

Prep time 5 minutse
Cook time 25 minutes
Ready in 30 minutes
Makes 4 servings


  • 1 medium carrot
  • 3 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 (8 oz) container diced celery and onions
  • 1 tbsp minced garlic
  • 4 cups low-sodium chicken broth
  • 2 (15 oz) cans low-sodium cannellini beans
  • 1 (5 oz) bag baby spinach
  • 1/4 cup grated Parmesan


1. Thinly slice the carrot and quarter the chicken breasts. In a large pot, heat the oil on medium. Add the diced celery, onions, and sliced carrots and cook 3 min. Season with salt. Add the garlic and cook 1 min., stirring.
2. Add the broth and chicken. Increase heat to high and heat to a boil. Reduce heat and simmer 8 min., until chicken is cooked through. Transfer chicken to a bowl.
3. Drain the beans and add to pot. With a potato masher, mash some of the beans. Stir in the baby spinach until wilted. With forks, shred chicken and return to pot. Heat to a simmer. Remove from heat and stir in Parmesan.


Per serving: 438 calories, 13g fat, 3g saturated fat, 77mg cholesterol, 618mg sodium, 36g carbohydrate, 11g fiber, 2g sugar, 43g protein