Lemon Chicken and White Bean Soup with Herbs

Chilly nights call for cozy White Bean Lemon Chicken Soup. This easy, comforting soup is loaded with vegetables and protein from chicken breasts and cannellini beans, all simmered in a bright, flavorful broth. Serve with crusty bread or crackers for a warming meal.

What are the ingredients in this White Bean Lemon Chicken Soup?

This soup is built on a classic vegetable base, browned chicken, white beans, and a bright hit of lemon. The ingredients are common and easy to substitute if needed. Key components:

• Chicken breasts – Boneless, skinless breasts are used here. Searing them first adds extra flavor; slice them thinly after cooking for a pleasant texture in the bowl.
• Salt & fresh ground black pepper – Season at multiple stages: chicken, vegetables, and again at the end to taste.
• Olive oil – For searing and sautéing. Butter can be used for a richer flavor.
• Leek – Adds subtle complexity when combined with onion, carrot, and celery. If you don’t have leek, the soup will still be excellent without it.
• Carrots, celery & onion – Classic mirepoix that forms the soup’s aromatic base.
• Garlic – Four cloves provides a noticeable garlic presence; adjust to taste.
• Chicken broth – Use a good-quality low-sodium broth; homemade gives the best depth.
• Cannellini beans – Drained canned white kidney beans add creamy bite and protein.
• Italian seasoning – A quick way to add balanced herb flavor.
• Lemon juice – Adds brightness. Add half first, taste, and add more as needed since lemon strength varies.

Equipment you’ll need to make this soup recipe:

A roomy soup pot or Dutch oven (6 quarts or larger) and a sharp knife with a cutting board are the essentials. Useful utensils: a wooden spoon and a heat-resistant spatula for stirring and scraping.

• Chef’s knife – A sharp, comfortable knife makes prep faster and safer.
• Cutting board – Use a clean, sturdy board for vegetables; reserve a separate board for raw meat if preferred.
• Wooden spoon & spatula – For sautéing and scraping the pot during cooking.

This recipe is essentially one-pot: sear the chicken, cook the vegetables in the same pot, then add broth and beans and simmer. Having all the vegetables prepped before you start makes the process smooth.

After chopping the vegetables, pat the chicken dry, then season both sides well with salt and pepper. Heat 1 tablespoon olive oil in your pot over medium heat, swirl to coat, and add the chicken. Let it sear undisturbed for 4–5 minutes per side until nicely browned. Transfer the chicken to a plate; it will finish cooking in the soup.

Add the remaining tablespoon of oil to the pot. Add the leek (if using), carrots, celery, and onion with a generous pinch of salt. Sauté until softened, about 6–8 minutes, stirring intermittently. Add the garlic and cook 1 minute more until fragrant.

Deglaze the pot with a splash of broth if needed, then pour in the remaining chicken broth. Stir in the drained cannellini beans and Italian seasoning, and return the seared chicken breasts to the pot. Bring the soup to a low boil, reduce the heat, cover, and simmer for about 15 minutes or until the chicken reaches 165°F and is cooked through.

Remove the cooked chicken to a cutting board and slice against the grain into thin strips, then dice the strips into small pieces. Return the chicken to the pot, add half the lemon juice and another pinch of salt, then taste. Adjust lemon and salt gradually until the soup has a bright, balanced flavor. Garnish with chopped parsley and serve with lemon wedges and crackers if desired.

Best tips for making this soup:

My top tips for great results:

• Taste before serving and adjust salt and lemon gradually. Ingredients vary, so final seasoning is important.
• Cut the onion, carrot, and celery to similar sizes so they cook evenly.
• Searing the chicken adds concentrated flavor. It doesn’t need to be fully cooked while searing — it will finish simmering in the broth.

What to serve with this recipe:

Serve with thick-crust bread like sourdough or with simple crackers such as Saltines. Both options pair nicely with the bright, lemony broth.

Ways to meal prep this recipe:

Prep options to save time:

1. Partial prep: Chop vegetables and measure spices up to 48 hours ahead. Finish cooking when ready.
2. Full make-ahead (fridge): Cook the soup, portion into airtight containers, refrigerate, and reheat through the week.
3. Freeze portions: Freeze individual portions in suitable trays or containers for long-term storage. Thaw and reheat when needed.
4. Combine approaches: Keep a few servings refrigerated for the week and freeze the rest for later.

Refrigerate in airtight containers for up to 4 days. For longer storage, freeze individual portions; they keep well for 4–6 months when properly sealed.

Portion soup into freezer-safe containers or silicone trays and freeze. Once frozen solid, transfer portions to airtight freezer bags or containers for space-saving storage.

From the fridge: Reheat in the microwave until steaming hot (about 2 minutes) or warm gently on the stove in a saucepan until heated through (about 10 minutes). Add a splash of broth if you prefer a thinner consistency.

From the freezer: Place a frozen portion in a saucepan over medium heat, covered, stirring occasionally until thawed and steaming (about 15 minutes).

5 from 1 review

White Bean Lemon Chicken Soup

Recipe by Danielle

Chilly nights call for cozy White Bean Lemon Chicken Soup. This easy-to-make soup is packed with vegetables, chicken, and beans in a bright, comforting broth.

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• Total Time1 hour
• Yield6 servings

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Recipe developed by Rachel Phipps.