White Bean Chicken Soup with Parmesan and Lemon Recipe
This White Bean Chicken Soup is a hearty, comforting American classic featuring tender shredded chicken, creamy white cannellini beans, and a flavorful broth infused with fresh thyme, Parmesan rind, and a hint of white wine. It’s a perfect bowl of nourishing soup ideal for chilly days or when you crave a satisfying homemade meal.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 6 servings (approximately 11 cups of soup)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Fats and Oils
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
Vegetables and Aromatics
- 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
Seasonings
- 1 teaspoon Italian Seasoning
- Pinch Crushed Red Pepper Flakes
- To taste Kosher Salt and Ground Black Pepper
Liquids and Broth
- ¼ cup Dry White Wine
- 6 whole Chicken Bouillon Cubes, dissolved in 6 cups boiling water (or low-sodium chicken broth as substitute)
Herbs and Flavoring
- 5 sprigs Fresh Thyme
- 2 whole Dry Bay Leaves
- 1 whole Parmesan Rind
Proteins and Beans
- 2 (14-ounce) cans White Cannellini Beans, drained but not rinsed
- 2 ½ to 3 cups Cooked Shredded Chicken
Cheese and Garnishes
- 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
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat. Once the butter melts, add diced celery, carrots, and onions. Season with Italian seasoning, crushed red pepper flakes, ¾ teaspoon kosher salt, and a heaping ¼ teaspoon black pepper. Cook while stirring occasionally until the vegetables are tender, about 5-6 minutes. Then add minced garlic and cook, stirring constantly for 30 seconds to 1 minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine and use a wooden spoon’s edge to scrape up any browned bits from the bottom of the pot. Let the wine simmer until mostly evaporated, approximately 2 minutes.
- Add Broth, Herbs, and Parmesan Rind: Add the dissolved chicken bouillon water (or broth), fresh thyme sprigs, bay leaves, and Parmesan rind. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer.
- Cover and Simmer: Cover the pot and let the soup simmer gently for 15 minutes, stirring occasionally to develop flavors.
- Add Beans and Chicken: Remove the lid, then add the drained cannellini beans and shredded chicken to the pot. Stir to incorporate and let simmer uncovered for another 5 to 8 minutes to heat through.
- Add Parmesan Cheese, Lemon Juice, and Adjust Seasoning: Using a slotted spoon, remove and discard the thyme sprigs, bay leaves, and Parmesan rind. Stir in the freshly grated Parmesan cheese and the juice from half the lemon. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls. Optionally, add a dollop of basil pesto and use a small spoon or knife to swirl it throughout. Garnish with shaved Parmesan cheese, additional crushed red pepper flakes, fresh herbs, and serve with crusty bread if desired. Enjoy your warm and flavorful white bean chicken soup!
Notes
- Bouillon Broth: For a soup with more broth, increase bouillon to 7 cubes dissolved in 7 cups of water. For a very brothy soup, use 8 cubes.
- Adding Greens: Add baby spinach, Swiss chard, or other greens by destemming, chopping, and stirring them in with the beans and chicken in step 5. Increase broth accordingly to 7-8 cups.
- Scaling the Recipe: Use the serving size slider to adjust the recipe quantities up or down as needed.
- Questions or Clarifications: Feel free to ask questions in the comments for assistance or recipe tips.
