Chicken and White Bean Soup

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Whether you are looking for an easy weeknight dinner, in the mood for a big bowl of comfort or even fighting off a cold, this easy chicken and white bean soup is one I promise you will come back to again and again.

If you are a fan of my Chicken and Leek Soup or Chicken Minestrone, this satisfying chicken soup will definitely earn a spot in your regular rotation. The combination of tender chicken, creamy white beans, pasta and plenty of vegetables makes it filling enough for lunch or dinner, but it still feels fresh and wholesome.

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Why You’ll Love This Chicken and White Bean Soup

Easy and nourishing – made with simple, wholesome ingredients.
Perfect for leftovers – use cooked chicken or a rotisserie one to save time.
Freezer-friendly – ideal for batch cooking and quick lunches.
Versatile – add leafy greens like cabbage or spinach for extra goodness, or swap in other beans you have on hand.

Ingredients

Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.

Chicken – I prefer chicken breast but thighs also work well. Or you can use leftover roast chicken (or turkey).

White Beans – Cannellini is my choice but most white bean varieties work well.

Onion, Carrot, Garlic and Tomatoes – These form the base of the soup or sofrito.

Paprika and Oregano – for flavour. Instead of oregano you could try an Italian herb blend.

Chicken Stock – I prefer to use low salt stock cubes so I have more control over the seasoning, and because I’m usually cooking for the whole family including a toddler. You can also use homemade stock or broth.

Kale – or another cruciferous vegetable like shredded cabbage or Brussels sprouts.

Pasta – a small shape like ditalini works best.

Parsley and Parmesan – to garnish for serving.

Adding Pasta To Soup

I prefer to cook the pasta separately, rinse it well under cold water and toss with a little olive oil before storing in the fridge until ready to serve.

Add the pasta to the hot soup and stir for a minute to warm through. It may be an extra step but it doesn’t add any extra time because the pasta can cook while the soup is simmering.

Cooked pasta will keep covered in the fridge for 3 days.

You can cook the pasta in the soup but this really only works if you are planning to serve the whole dish immediately. Otherwise the pasta will overcook and become stodgy and soft.

How to Serve

This Chicken and White Bean Soup is lovely on its own, but a few simple sides can turn it into a satisfying meal:

Crusty bread or sourdough – perfect for dipping and soaking up all that flavourful broth.
A Toasted Sandwich – especially good if you want something a bit more substantial.
Simple green salad – add a squeeze of lemon and some shaved parmesan for a fresh contrast.
Garlic bread – for an extra cosy, comfort-food vibe.
A sprinkle of parmesan – or even a swirl of pesto to finish the bowl with extra flavour.
Extra lemon wedges – a squeeze of lemon brightens up the soup beautifully.

It is also a great lunch prep option. Pack it into airtight containers and enjoy with crackers or a quick side salad.

Customise Your Soup

This soup is incredibly flexible, so feel free to make it your own:

Switch up the veg: Swap the tomatoes for some diced sundried tomato. Try leeks instead of onion, or cabbage in place of kale. Or add some diced mushrooms or red pepper.

Stir in a dash of cream at the end. You can also mash some beans or blend a small portion of soup and stir it back in to make the broth creamier without adding any cream.

Use leftover roast chicken (or turkey) instead. Simply skip the first step and add the shredded chicken with the beans.

Make it vegetarian by skipping the chicken and using vegetable stock — add extra beans or diced potato to bulk it out.

Got Leftovers?

Keep in the fridge for up to 3 days.

Freeze for up to 3 months. Allow to cool and transfer to a freezer safe container. I use these ziploc freezer bags to freeze in portions. Defrost overnight in the fridge.

Reheat on the stove or in the microwave with a splash of water until piping hot.

Frequently Asked Questions

Is this soup kid-friendly?

Very. It is mild, comforting and full of soft textures. You can mash some of the beans or vegetables for little ones if needed. I would recommend using low salt stock if serving little kids.

Can I use leftover roast chicken?

Yes, this soup is perfect for using up leftover roast chicken. Just shred it and add it towards the end so it heats through without drying out.

Can I make this soup ahead of time?

Absolutely. Chicken and White Bean Soup keeps really well and actually tastes even better the next day as the flavours develop. Store it in the fridge for up to 3 days and add cooked pasta to serve.

Does this soup freeze well?

Yes, it freezes beautifully. Let it cool fully, then portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the hob until piping hot.

Can I make it vegetarian?

Definitely. Replace the chicken with extra beans or pasta or try adding some diced potato and use vegetable stock.

How can I make the soup thicker?

Mash a spoonful of the beans before adding them, or simmer the soup uncovered for a few extra minutes. You can also blend a portion of prepared soup and stir it back in.

More Soup Recipes

I love a good soup! Here are a few of my favourites:

I hope you like this recipe as much as I do!

Don’t forget to rate the recipe and leave a comment if you make it.

Your feedback is really important and helps me keep making recipes you love!