Creamy White Bean Chicken Soup
There's nothing like a bowl of something warm, creamy, and nourishing to remind you to slow down. This soup blends two kinds of beans into a rich, velvety base — no heavy cream required — then folds in tender shredded chicken for a protein boost that keeps you full and satisfied. It's comfort food that actually loves you back: gluten-free, made with bone broth, and endlessly customizable with your favorite toppings.
Plant-based with protein • Gluten free • Made with bone broth Prep: 5 min | Cook: 35 min | Serves: 8–9
Ingredients
2 cans cannellini beans, drained & rinsed
2 cans garbanzo beans, drained & rinsed
3 cups chicken bone broth
1½–2 lbs cooked chicken breast, chopped or shredded
2 Tbsp olive oil
2 Tbsp chopped garlic
1½ Tbsp Italian seasoning
¼–½ tsp crushed red pepper
2 Tbsp fresh lemon juice
Salt & pepper to taste
Instructions
Sauté: In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add Italian seasoning and red pepper; cook for 30 seconds.
Simmer: Add beans and chicken bone broth. Stir and bring to a simmer. Cook for 25–30 minutes.
Blend: Remove about 2 cups of the soup (mostly beans and broth). Blend until smooth and creamy, then stir back into the pot.
Add chicken: Add cooked chicken and simmer for 5–10 minutes, until heated through.
Finish: Stir in lemon juice. Season with salt and pepper to taste. Serve warm and enjoy!
Top it your way: green onions, fresh parsley, Greek yogurt, chopped tomatoes, avocado, or tortilla chips.Tip: Add an extra ½–1 cup bone broth if the soup is too thick.
Macros (approx. per serving): 260–300 cal | 26–32g protein | 28–32g carbs | 6–9g fat
