Healthy Chicken Bean Soup

This Healthy Chicken Bean Soup is made with tender chicken, black beans, white beans, vegetables, and a flavorful broth. Using both black and white beans makes the soup extra filling and adds plenty of protein and fiber without making the recipe complicated.

I like this chicken and bean soup for busy weeknights because everything cooks together in one pot and leftovers reheat really well.

You can use cooked shredded chicken or rotisserie chicken to make it even faster.

Serve it with warm bread, tortilla chips, avocado, or a simple salad for an easy lunch or family dinner.

If you like hearty, bean-based soups like this one, these are worth trying too:

• One Pot Beef and Chickpea Stew Packed with Protein and Fiber
• 20 High Protein Crockpot Soup Recipes for Fall
• Bean and Vegetable Stew with Smoked Sausage in Tomato Sauce
• Traditional Spanish Lentil Soup with Chorizo

Ingredients You’ll Need

Cutting the raw chicken into bite-sized chunks before cooking lets it poach directly in the broth, picking up flavor as it simmers. Using both red and white beans gives the soup more visual contrast and a slightly different bite from each variety.

Important Recipe Notes

• Brown the chicken before simmering. This adds a layer of flavor that just poaching it in the broth wouldn’t give you, so don’t skip this first step.
• Use two types of beans for more texture. Red kidney beans hold their shape a bit firmer than white cannellini beans, so having both gives the soup more variety in each spoonful.
• Check the chicken for doneness before serving. Cut into the largest piece to make sure it’s no longer pink in the center, especially if you cut the chunks unevenly.

• This soup thickens as it sits, since the beans keep absorbing liquid. Thin leftovers with a splash of broth when reheating.
• Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. This soup tastes even better the next day.
• No cannellini beans on hand? Great northern beans or navy beans both work as a substitute.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot with crusty bread on the side for dipping, and a sprinkle of fresh parsley on top. This is filling enough on its own to make a complete dinner.

Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months and thaw overnight in the fridge before reheating on the stove.

Customization:

Add a diced potato along with the other vegetables for a heartier version, or stir in a handful of fresh spinach near the end. A pinch of red pepper flakes adds some warmth if you want it spicier.