If you’ve been craving a soup that feels both comforting and refreshingly bright, then you’re going to love this Lemon Chicken White Bean Soup Recipe. It’s a delightful harmony of tender chicken, creamy white beans, and a zing of fresh lemon citrus that awakens every spoonful. Perfect for chilly evenings or anytime you want a bowl that warms the soul while keeping things light and healthy. This soup strikes the perfect balance between hearty and vibrant, turning simple, wholesome ingredients into something truly special.
Ingredients You’ll Need
This Lemon Chicken White Bean Soup Recipe keeps things straightforward with ingredients that are pantry-friendly but essential to creating layers of flavor and texture. Each component contributes something unique—whether it’s the aromatic freshness of celery and carrots, the creamy richness of white beans, or the bright burst from lemon juice.
- Olive oil: The base fat that helps soften vegetables and build flavor early on.
- Celery: Adds subtle crunch and a fresh, herbal note to the soup.
- Onion: Brings sweetness and aromatic depth when sautéed.
- Carrots: Offer natural sweetness and vibrant color to the broth.
- Garlic: Infuses the soup with its characteristic warm, savory punch.
- Flour: A little thickening agent that gives the soup a cozy, slightly creamy body.
- Chicken broth: The flavorful liquid that ties all ingredients together.
- Italian seasoning: A herb blend providing a hint of earthiness and complexity.
- White beans: Creamy and mild, they boost protein and texture beautifully.
- Macaroni or ditalini pasta: Small pasta adds chewiness and makes this a fulfilling meal.
- Cooked chicken (rotisserie recommended): Tender, juicy, ready to blend seamlessly into the soup.
- Lemon juice: The star ingredient bringing brightness that elevates every bite.
- Fresh baby spinach: Adds a pop of color and fresh leafy goodness when wilted in at the end.
- Salt & pepper: To taste, enhancing and balancing all the flavors.
How to Make Lemon Chicken White Bean Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in your soup pot over medium-high heat. Toss in the chopped celery, onion, and carrots, cooking them gently for about 5 to 7 minutes until they soften and become fragrant. This step builds the savory base that everything else will rest upon, so don’t rush it—let those veggies work their magic and release their sweet, aromatic goodness.
Step 2: Add Garlic
Next, stir in the minced garlic. Because garlic can burn quickly, cook it just for about 30 seconds. This little addition will give your soup its signature warm and inviting aroma without turning bitter.
Step 3: Create the Roux
Sprinkle the flour over the softened veggies and garlic. Stir constantly and cook this mixture for about a minute to eliminate any raw flour taste. This roux will later give your soup a delicate thickness, making each spoonful feel luxuriously smooth without being heavy.
Step 4: Pour in Broth
Slowly add the chicken broth while stirring continually. This prevents lumps and ensures the flour integrates perfectly into the soup liquid. This transform from a roux plus broth to the base of your soup is the stage where your pot starts filling with comfort.
Step 5: Introduce Seasonings, Beans, and Pasta
Add the Italian seasoning, white beans, and pasta to the pot. Turn the heat up to high so the soup comes to a boil. The herbs will mingle with the broth, and the pasta will soon start to absorb flavors, making the soup more satisfying in every bite.
Step 6: Simmer
Once boiling, stir the soup well, cover the pot with the lid slightly ajar, and reduce the heat to let it simmer gently for about 10 minutes. You’ll want to stir intermittently to keep the pasta from sticking. During this time, the flavors meld together and the pasta cooks to the perfect al dente texture.
Step 7: Finish With Chicken, Lemon, and Spinach
Finally, stir in the chunks of cooked chicken, fresh lemon juice (feel free to add a little extra if you want it extra bright and tangy), and baby spinach. Cook for just a few minutes more until the chicken is warmed through and the spinach is wilted. Taste and adjust seasoning with salt and pepper as needed, and your Lemon Chicken White Bean Soup Recipe is ready to enjoy.
How to Serve Lemon Chicken White Bean Soup Recipe
Garnishes
To elevate the presentation and flavor, consider topping your soup with a sprinkle of freshly chopped parsley or a little grated Parmesan cheese. A few lemon zest flakes can also add a beautiful aroma and extra zing. These simple garnishes make your bowl even more inviting and show off the delicious freshness of this recipe.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic knots for dipping. A crisp green salad with a light vinaigrette balances the hearty soup perfectly. If you want to keep things lighter, a simple side of steamed green beans or roasted vegetables also complements the citrusy, comforting flavors nicely.
Creative Ways to Present
Serve your Lemon Chicken White Bean Soup Recipe in rustic individual bowls for a cozy vibe, or get a bit fancy with a wide-rimmed soup plate to showcase the colors and textures beautifully. For a fun twist, ladle the soup into hollowed-out sourdough bread rounds, which make a charming edible bowl that adds texture and flavor to every bite.
Make Ahead and Storage
Storing Leftovers
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually develop a little more as it sits, making each reheated bowl even better. Just give it a good stir before reheating since the pasta might settle to the bottom.
Freezing
You can freeze this soup, but it’s best to separate pasta from the soup before freezing as pasta can become mushy. Store the broth, beans, and chicken in freezer-safe containers for up to 3 months. When thawing and reheating, add freshly cooked pasta or noodles for the best texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup feels too thick. If adding fresh pasta during reheating, allow it to cook in the simmering soup for a few minutes. Avoid microwave reheating for large portions as it can heat unevenly.
FAQs
Can I use canned chicken for this soup?
While fresh or rotisserie chicken provides the best texture and flavor, canned chicken can be used in a pinch. Just drain it well and add it in the last few minutes of cooking to warm through without drying out.
What can I substitute for fresh lemon juice?
If you don’t have fresh lemon juice, bottled lemon juice works, but fresh is best for a vibrant taste. Alternatively, a teaspoon of lemon zest can provide some citrus brightness.
Is this soup suitable for freezing with the pasta in it?
Freezing with pasta tends to make it mushy and overcooked after reheating. For the best texture, store pasta separately and add it fresh when reheating the soup.
Can I make this recipe vegetarian?
Yes! Substitute the chicken broth with vegetable broth and omit the chicken or replace it with cooked tofu or tempeh. The white beans and spinach will keep it protein-rich and hearty.
How can I make this soup spicier?
Adding a pinch of red pepper flakes when sautéing the garlic or a dash of hot sauce when serving will give your Lemon Chicken White Bean Soup Recipe a gentle kick without overpowering its bright, comforting flavors.
Final Thoughts
There’s something undeniably comforting about this Lemon Chicken White Bean Soup Recipe that makes it a forever favorite in my kitchen. It’s simple, nourishing, and bursting with flavor that feels both fresh and satisfying. Once you try it, I bet it will become your go-to soup for those moments when you want warmth with a little sunshine in your bowl. Trust me, your taste buds will thank you!
Print
Lemon Chicken White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Lemon Chicken White Bean Soup is a comforting and flavorful dish featuring tender chicken, creamy white beans, fresh spinach, and a bright splash of lemon juice. Perfect for a wholesome weeknight dinner, this soup combines hearty vegetables, pasta, and savory herbs in a light broth that’s both nourishing and satisfying.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 sticks celery, chopped small
- 1/2 medium onion, chopped
- 2 medium carrots, peeled and chopped small
- 3 cloves garlic, minced
- 2 cups packed fresh baby spinach
Dry and Canned Ingredients
- 2 tablespoons flour
- 1/4 teaspoon Italian seasoning
- 1 (15 fluid ounce) can white beans, drained
- 3/4 cup uncooked macaroni or ditalini pasta
Liquids and Proteins
- 6 cups chicken broth
- 2 cups cooked or rotisserie chicken, shredded or chopped
- 1 tablespoon lemon juice (or more to taste)
Seasoning
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped celery, onion, and carrots. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until aromatic but not browned.
- Make the Roux: Sprinkle the flour into the pot and stir continuously. Cook for about one minute to lightly toast the flour and absorb the oil and vegetable flavors.
- Add Broth: Gradually pour in the chicken broth while stirring to prevent lumps and dissolve the flour completely, creating a slightly thickened base.
- Add Seasonings and Pasta: Stir in the Italian seasoning, drained white beans, and uncooked pasta. Increase the heat to high and bring the soup to a rolling boil.
- Simmer: Once boiling, give the soup a good stir. Cover the pot with the lid slightly ajar, reduce the heat to low, and simmer for 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom.
- Finish the Soup: Add the cooked chicken, lemon juice (adjusting to taste for lemony brightness), and fresh spinach. Cook for an additional few minutes until the chicken is heated through and the spinach is wilted. Season with salt and pepper to taste before serving.
Notes
- For a more intense lemon flavor, add 2 or more tablespoons of lemon juice based on your preference.
- If using raw chicken, cook it separately before adding or ensure it is fully cooked in the soup.
- White beans can be substituted with cannellini or navy beans for similar taste and texture.
- If preferred, gluten-free flour can be used to make this soup gluten-free.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
