Name: White Bean Chicken Soup with Parmesan and Lemon Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 1 tablespoon Olive Oil; 1 tablespoon Unsalted Butter; 3 medium ribs Celery, small dice (about 1 cup); 2 large Carrots, peeled, halved lengthwise and small dice (about 1 ¼ cups); 1 medium Yellow Onion, peeled and small dice (about 1 ½ cups); 3-4 cloves Garlic, peeled and minced; 1 teaspoon Italian Seasoning; Pinch Crushed Red Pepper Flakes; To taste Kosher Salt and Ground Black Pepper; ¼ cup Dry White Wine; 6 whole Chicken Bouillon Cubes, dissolved in 6 cups boiling water (or low-sodium chicken broth as substitute); 5 sprigs Fresh Thyme; 2 whole Dry Bay Leaves; 1 whole Parmesan Rind; 2 (14-ounce) cans White Cannellini Beans, drained but not rinsed; 2 ½ to 3 cups Cooked Shredded Chicken; ¼ cup Freshly Grated Parmesan Cheese (or more to taste); 1 whole Lemon, cut in half; Optional: Basil Pesto, Shaved Parmesan Cheese, Crushed Red Pepper Flakes, Crusty Bread for serving

Jump to Recipe· 4.2 from 29 reviews

If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, then this White Bean Chicken Soup with Parmesan and Lemon Recipe is exactly what you need. It’s a beautiful blend of tender shredded chicken, creamy white beans, and fragrant herbs uplifted by the brightness of fresh lemon and the savory kiss of Parmesan. This soup is not only incredibly satisfying but also surprisingly simple, making it perfect for a cozy weeknight dinner or for impressing friends without too much fuss. Every spoonful offers layers of flavor and texture that’ll keep you coming back for more.

Ingredients You’ll Need

The image shows a top view of various ingredients placed on a wooden board over a white marbled surface. There are eight clear glass bowls filled with different chopped food items: bright orange carrot slices in the center, chopped pale yellow onions at the bottom left, light beige chopped cooked chicken at the bottom right, light green chopped celery at the top right, and off-white large beans next to the celery. In the small glass bowl near the middle top is minced garlic, and above the carrots and to the left is a bright yellow lemon. A small white dish at the top left corner contains mixed spices including salt, pepper, bay leaves, and ground herbs. Other items include a light brown broth in a small white pitcher, a piece of light brown cheese or stock, green seasoning cubes, and a sprig of fresh thyme. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward, wholesome ingredients. Each component plays an essential role, combining to create a soup that’s full of depth, comfort, and fresh brightness.

Olive Oil and Unsalted Butter: The perfect duo for sautéing that adds richness and a silky mouthfeel.
Celery, Carrots, and Yellow Onion: Classic aromatics diced just right to build the flavorful base.
Italian Seasoning and Crushed Red Pepper Flakes: Add warmth and a subtle herbal kick that enriches every bite.
Garlic: Minced and slow-sautéed to infuse the soup with savory depth.
Dry White Wine: Adds a lovely acidity that brightens the simmering vegetables.
Chicken Bouillon Cubes (or low-sodium broth): The foundation of rich, savory broth.
Fresh Thyme, Bay Leaves, and Parmesan Rind: Aromatics and cheese rind that lend earthy, umami notes.
White Cannellini Beans: Creamy and tender, they bulk up the soup beautifully.
Cooked Shredded Chicken: Protein-packed and juicy, balancing the beans perfectly.
Freshly Grated Parmesan Cheese and Lemon: For that irresistible finishing touch of sharpness and brightness.
Optional Garnishes: Basil pesto, shaved Parmesan, extra crushed red pepper flakes, and crusty bread to elevate your serving experience.

How to Make White Bean Chicken Soup with Parmesan and Lemon Recipe

Step 1: Sauté the Aromatics

Start by warming olive oil and butter in your pot over medium heat until the butter melts into a glossy sheen. Add diced celery, carrots, and onion, seasoning them with Italian seasoning, crushed red pepper flakes, salt, and pepper. Cook this trio until they soften and become fragrant, around 5 to 6 minutes. Then stir in the garlic and let it cook just until aromatic, about 30 seconds to a minute—this infuses the base with that irresistible garlicky warmth.

Step 2: Deglaze with White Wine

Pour in the dry white wine and immediately use a wooden spoon to scrape the browned bits off the bottom. Those little caramelized bits carry a whole lot of flavor, so don’t skip this step! Let the wine simmer until mostly evaporated, roughly 2 minutes, to concentrate its brightness and meld it with the aromatics.

Step 3: Add Broth, Herbs, and Parmesan Rind

Stir in the chicken bouillon water along with fresh thyme sprigs, bay leaves, and the Parmesan rind. Bring the soup base to a boil, then reduce to a gentle simmer. Cover and let it bubble away for 15 minutes, stirring occasionally so all those flavors mingle beautifully.

Step 4: Incorporate Beans and Chicken

Remove the lid and add the drained cannellini beans plus your cooked shredded chicken. Give everything a good stir and let the soup simmer uncovered for another 5 to 8 minutes. This step warms through the chicken and lets the beans absorb the fragrant broth, making each bite both hearty and satisfying.

Step 5: Finish with Parmesan and Lemon

Before serving, fish out the thyme sprigs, bay leaves, and rind—they’ve given their all. Stir in freshly grated Parmesan and squeeze in lemon juice to taste. This final step brightens the soup and adds a savory, tangy punch that makes this White Bean Chicken Soup with Parmesan and Lemon Recipe so addictive. Taste and adjust your salt and pepper as needed.

How to Serve White Bean Chicken Soup with Parmesan and Lemon Recipe

A close-up view of a white bowl filled with rich soup showing several layers and ingredients: the base is a light golden broth with a slight oily shine, floating chunks of white beans scattered throughout, vibrant orange carrot slices cut into rounds, white pieces of tender chicken, thin white pasta strips, and small bits of green herbs sprinkled on top. The bowl rests on a white marbled surface with some scattered crumbs and a part of a spoon and fork seen near the bowl's edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once ladled into bowls, consider topping the soup with a dollop of basil pesto for a burst of herbal richness. Shaved Parmesan or a sprinkle of extra crushed red pepper flakes can add texture and a little heat, bringing your dish to life both visually and in flavor.

Side Dishes

A crusty artisan bread or a warm baguette pairs wonderfully with this soup, perfect for sopping up every last drop. For something lighter, a simple side salad with a lemon vinaigrette can echo the soup’s bright notes while adding a fresh crunch.

Creative Ways to Present

Serve this soup in rustic bowls and garnish with fresh thyme sprigs or basil leaves for a pop of color. You can also swirl in some pesto directly in the bowl right before serving to create beautiful green patterns that look as good as they taste. For a fun twist, try individual bread bowls for a charming and edible container.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve the freshness of the herbs and the vibrant lemony notes. When ready to enjoy, give it a good stir and reheat gently to maintain its comforting texture and flavor.

Freezing

If you want to save soup for longer, this recipe freezes well. Portion it out into freezer-safe containers, leaving some headspace for expansion. You can keep it frozen for up to 3 months. Just remember that the texture of beans might change slightly after thawing, but the flavors remain wonderful.

Reheating

For the best results, thaw frozen soup overnight in the fridge before reheating. Warm it gently on the stove over low to medium heat, stirring occasionally. Add a little extra broth or water if the soup seems too thick, and freshen it up with a squeeze of lemon juice or a sprinkle of Parmesan before serving.

FAQs

Can I use fresh chicken instead of shredded chicken?

Absolutely! If you have raw chicken breasts or thighs, you can poach them gently in the broth at the beginning or cook separately and shred before adding in the final steps. This helps keep the chicken juicy and tender.

Is it necessary to use a Parmesan rind?

While the rind adds incredible depth and umami, you can skip it if you don’t have one handy. Just be sure to add good-quality freshly grated Parmesan for the best flavor impact.

Can I substitute the white wine?

Yes! If you prefer to avoid alcohol, you can replace the white wine with extra broth and a splash of white wine vinegar or lemon juice to maintain acidity and brightness.

How can I make this soup vegetarian?

Swap out chicken and chicken broth for vegetable broth and add extra beans or hearty vegetables like mushrooms or zucchini. The Parmesan will add savory depth but note it is not vegan unless you use a dairy-free cheese alternative.

Can I add greens to this soup?

Definitely! Baby spinach, Swiss chard, or kale are all excellent additions. Simply chop and stir them in with the beans and chicken for extra color, nutrients, and a pleasant texture contrast.

Final Thoughts

There’s something truly special about this White Bean Chicken Soup with Parmesan and Lemon Recipe. It’s a wonderful example of how a few simple, quality ingredients can come together to create an utterly satisfying dish that feels homemade and nourishing. Whether you’re cooking for your family or need a cozy bowl to warm you on a chilly day, this soup promises to be a new favorite. Grab your pot, dive in, and enjoy every delicious spoonful!