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

Scale

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

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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.