Hearty Chicken & White Bean Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• about 75 g (1/2 cup)diced onion
• 15 ml (1 tablespoon)garlic
• 454 g (1 lb)ground chicken, or your choice of lean protein
• 950 ml (4 cups)chicken broth
• 425 g (15 oz)canned diced tomatoes
• 425 g (15 oz), drainedcanned white beans
• about 300 g (2 cups)courgette
• about 120 g (4 cups)raw spinach
• to tastesea salt and pepper
• to tastelemon juice

Instructions

1. 1

   Cook the chicken

   Warm the olive oil in a pot over medium heat. Add the garlic and onion and sauté for about 2–3 minutes, until fragrant. Add the ground chicken and break it into small pieces as it cooks for 4–6 minutes. Sprinkle in the herb seasoning as the chicken cooks.

2. 2

   Simmer the soup

   Add the remaining ingredients except the spinach. Bring the soup to a gentle simmer, cover the pot and cook for at least 10 minutes.

3. 3

   Add spinach

   Stir in the raw spinach until it wilts. Cover and cook for a further 3–5 minutes, then season to taste with sea salt, pepper and lemon juice.

What is chicken and white bean soup?

This is a hearty, broth-based American-style soup combining ground chicken and white beans with vegetables. Its appeal is the contrast between tender beans, small pieces of chicken and leafy spinach.

This version builds flavour by sautéing onion, garlic and chicken before simmering them with tomatoes and broth. Courgette and spinach make it a colourful one-pot meal, while lemon adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 39g protein, 41g carbs, 8g fat.

The beans and tomatoes provide much of the carbohydrate, while chicken and beans contribute protein. Olive oil supplies most of the fat, with the broth carrying much of the soup's salt; serve with extra vegetables or a salad to balance the plate.

Build flavour at the start

Aromatics: Give the onion and garlic 2–3 minutes in the oil, just until fragrant. Keep the heat moderate so the garlic does not brown before the chicken goes in.

Chicken: Break the mince into small pieces as it cooks for 4–6 minutes. The method calls for herb seasoning at this stage, though no quantity for it appears in the ingredient list.

Get the simmer right

Gentle heat: Once the broth and other ingredients are in, bring the soup to a light simmer rather than a hard boil. Cover and cook for at least 10 minutes so the ingredients heat through and their flavours mingle.

Beans and tomatoes: Drain the canned beans before adding them, and include the diced tomatoes with their contents. Stir the pot gently so the beans stay intact.

Add the greens at the end

Spinach: Add it after the initial simmer and stir until the leaves wilt. The final covered 3–5 minutes lets the spinach soften without leaving it in the pot for the full cooking time.

Finish: Season with salt, pepper and lemon juice only after cooking. Taste as you go, since broth can already contribute saltiness.

Choose a protein

The listed option is ground chicken, which breaks into small spoon-friendly pieces. If using another lean protein, choose one that suits the same crumbled texture and cook it through according to the recipe's method.

The recipe does not specify the herb seasoning or its amount. If you have a seasoning blend intended for this soup, use its own guidance rather than guessing a quantity.

Serve it as a meal

The beans and chicken make the soup substantial enough to serve on its own. Bread or toast is a simple accompaniment for dipping into the broth.

For a fuller spread, serve alongside a crisp salad. Add lemon at the table too, if you would like each bowl a little brighter.

Recipe notes & tips

• Dice the onion and prepare the other ingredients before heating the pot.
• Break the chicken into small pieces while it cooks so it distributes evenly through the soup.
• Keep the soup at a gentle simmer rather than letting it boil vigorously.
• Drain the canned beans well before adding them.
• Add lemon juice gradually at the end and taste before adding more salt.
• Stir the spinach in until just wilted before covering the pot for the final 3–5 minutes.

Variations

• Use another protein: Swap the ground chicken for your preferred lean protein, as the recipe allows.
• Add herbs: Include a suitable herb seasoning while the chicken cooks, following the seasoning's directions.
• Use kale: Replace the spinach with chopped kale and allow it time to soften in the soup.
• Make it spicier: Add chilli flakes to the pot with the onion and garlic.
• Serve with bread: Pair each bowl with crusty bread for dipping.

Common mistakes to avoid

• Large chicken clumps: Break the mince into small pieces as it cooks so it does not stay in dense chunks.
• Overcooking the garlic: Keep the heat at medium and add the chicken once the aromatics smell fragrant.
• Hard boiling: Lower the heat after bringing the soup to a simmer to avoid a vigorous boil.
• Adding spinach too early: Stir it in after the first simmer so it does not cook for the full 10 minutes.
• Oversalting: Taste the broth before seasoning, then add salt gradually and finish with lemon.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of broth or water if the soup has thickened.

Frequently asked questions