Lemon Chicken White Bean Soup
The ultimate comfort food, Lemon Chicken White Bean Soup is creamy, hearty, and full of vibrant flavors. Perfect for chilly evenings, this easy weeknight dinner is sure to become a family favorite. Make it tonight and savor each warm, zesty bite!
Equipment
- Chef's Knife
- Large Pot
- Wooden Spoon
- Skillet
- Saucepan
- Peeler
Ingredients
- 1 tablespoon olive oil
- 2 sticks celery chopped small
- 1/2 medium onion chopped
- 2 medium carrots peeled & chopped small
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 15 fluid ounce can white beans drained
- 3/4 cup macaroni or ditalini pasta uncooked
- 2 cups cooked/rotisserie chicken
- 1 tablespoon lemon juice (or more, to taste)
- 2 cups fresh baby spinach (packed)
- Salt & pepper to taste
Instructions
- Add the olive oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5 to 7 minutes. As these vegetables cook, they will soften and release their flavors, creating a fragrant base for your soup.
- Next, add in the garlic and cook for about 30 seconds. You want the garlic to become fragrant but not browned since it can turn bitter.
- Stir in the flour and cook for about a minute. This will help to thicken the soup and give it a nice body.
- Slowly pour in the chicken broth while stirring continuously to ensure that the flour dissolves completely. You’ll see the broth start to come together, forming the base of your soup.
- Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil. This will help the pasta cook properly.
- Once boiling, give it a good stir. Cover the pot with the lid slightly ajar. Reduce the heat and simmer for about 10 minutes. Stir it a couple of times during the cooking process to ensure the pasta isn’t sticking to the bottom.
- Now, add in the chicken and lemon juice. I often add an extra tablespoon or two of lemon juice since I love the bright flavor it brings. Stir to combine.
- Next, add the fresh baby spinach. Cook for another few minutes until it's heated through and the spinach has wilted.
- Finally, season with salt and pepper to taste. Give it one last stir, and your Lemon Chicken White Bean Soup is ready to enjoy!
Notes
- Tip 1: Leftovers will soak up the broth, so you may need to add more chicken broth when reheating.
- Tip 2: Sensitive to salt? Use low-sodium chicken broth.
- Tip 3: Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary.