This white bean soup with chicken, basil, and lemon is a healthy and delicious dinner recipe. It's hearty, filling, and full of flavor.

You'll love the robust flavor of this delicious soup. Serve it on its own or with some crusty bread for a tasty meal.

Why You'll Love this Cozy Soup

A classic, Mediterranean-inspired soup that will be popular with the whole family!
Perfect for a chilly day, you'll love the flavors of this hearty and comforting chicken soup.
This filling soup is bursting with nutritious ingredients - beans, chicken, vegetables, and leafy greens!
Saves well in the refrigerator or freezer, making it great for meal prep or as part of a meal train for a sick friend or new mom.

Chicken Bean Soup Ingredients

Chicken - you'll sauté and poach chicken breasts to get the most juicy chicken possible!
White Beans - canned cannellini beans add a fantastic flavor and creaminess to the soup. Substitute for Great Northern beans, if necessary.
Shallots - delicate shallots add a lovely allium flavor that's not overpowering.
Carrots - bright and fresh, carrots add sweetness and a pop of color to the soup.
Celery - rounding out the classic mirepoix trio, celery adds a great crunch and light flavor.
Garlic - season with your heart, this recipe calls for three fresh garlic cloves, but you can add more if you'd like!
Chicken Stock - chicken stock or broth is the base of the soup and adds cozy flavor and saltiness.
Seasonings - you'll use kosher salt, paprika, dried oregano, and ground black pepper to season the chicken (and the soup).
Fresh Basil - adds a bright jolt of flavor and color!
Baby Spinach - fresh baby spinach tastes great in soup.
Lemon Juice - freshly squeezed lemon juice adds a zippy, bright flavor to the soup!

Step 1: Combine salt, paprika, oregano, and pepper in a bowl. Sprinkle the spices on both sides of the chicken.

Step 2: Add one tablespoon of olive oil to a large pot over medium-high heat. Once the oil is hot, add the chicken to the pot and cook for 2 minutes on each side. Remove and set aside.

Step 3: Add the remaining tablespoon of olive oil to the pot. Then, add the shallots. Stir to coat in oil and let cook for three minutes.

Step 4: Add the carrots, celery, and garlic to the pot and stir to combine. Cook for three minutes, stirring occasionally.

Step 5: Deglaze the pot with a small amount of the chicken stock. Add the rest of the stock and beans.

Step 6: Nestle the chicken in the beans till it’s fully covered. Bring the soup to a low boil, then cover and reduce to a simmer. Let the soup simmer for 15 minutes, and check the chicken with an instant-read thermometer (temp should be 165 F). Cook till the chicken is done.

Step 8: Add the basil, spinach, lemon juice. Stir to combine and remove when the spinach is wilted. Add additional salt and pepper as desired.

If you'd like, you can easily make this recipe vegetarian - by swapping the chicken broth for vegetable stock and leaving out the chicken.
If you don't have shallots, use half a yellow onion.
You can use other fresh herbs in this recipe - if you have fresh oregano or chives, they would be a great addition.
Serve this soup with some crusty bread if you're feeling hungry! It's a delicious dipping soup.

Storage - Refrigerate leftover soup in an airtight container for up to 4 days.
To Freeze - Leftover soup can be frozen for up to 3 months in a freezer-safe container.
Reheat - Reheat in the microwave in one-minute increments or on the stovetop over medium heat.

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If you try this white bean soup recipe, leave a comment and a star rating below!

This white bean soup with chicken is a healthy, hearty recipe that's full of flavor! A dish the whole family will love.

5 from 3 votes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: large servings

Heat a large pot over medium-high heat.
Combine salt, paprika, oregano, and pepper in a bowl. Sprinkle over both sides of the chicken.
Add one tablespoon olive oil to the pot and let heat.
Then add the chicken to the pot and cook for 2 minutes on each side. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot. Then add the shallots. Stir to coat in oil and let cook for three minutes.
Add the carrots, celery, and garlic to the pot and stir to combine. Cook for three minutes, stirring occasionally.
Deglaze the pot with a small amount of the chicken stock. Then add the rest of the stock and beans.
Nestle the chicken in the beans till it’s fully covered. Bring the soup to a low boil, then cover and reduce to a simmer.
Let the soup simmer for 15 minutes and check the chicken with an instant-read thermometer (temperature should read 165 F). Cook till the chicken is done.
Remove the chicken and shred. Add it back to the soup.
Add the basil, spinach, and lemon juice. Stir to combine and remove when the spinach is wilted. Season with additional salt and pepper if desired.
Serve immediately or keep in the refrigerator for up to 2 days.