Why You’ll Love Lemon Chicken White Bean Soup Recipe
I love how this soup balances wholesome ingredients with incredible flavor. The white beans add creaminess and protein, while the chicken makes it filling enough for a complete meal. The lemon juice brightens the broth and gives the soup a refreshing taste that sets it apart from traditional chicken soups. I also appreciate how quickly it comes together, making it perfect for busy weeknights or meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 uncooked macaroni or ditalini pasta 2 cups cooked/rotisserie chicken 1 tablespoon lemon juice (or more, to taste) 2 cups (packed) fresh baby spinach Salt & pepper to taste
Directions
I add the olive oil, celery, onion, and carrots to a large soup pot and sauté them over medium-high heat for 5 to 7 minutes until they begin to soften.
Next, I add the minced garlic and cook it for about 30 seconds until fragrant.
I stir in the flour and cook it for about a minute, allowing it to blend with the vegetables.
While stirring continuously, I slowly pour in the chicken broth so the flour dissolves smoothly into the liquid.
I add the Italian seasoning, drained white beans, and pasta. Then I increase the heat to high and bring the soup to a boil.
Once boiling, I give everything a good stir and cover the pot with the lid slightly ajar. I reduce the heat and let the soup simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
I add the cooked chicken, lemon juice, and fresh spinach. I cook the soup for a few more minutes until the chicken is heated through and the spinach has wilted.
Finally, I season the soup with salt and pepper to taste before serving.
I sometimes use kale instead of spinach when I want a heartier green. For extra lemon flavor, I add lemon zest along with the juice. When I want a creamier texture, I blend a portion of the white beans before adding them to the soup. I also enjoy using shredded turkey instead of chicken, especially after holidays. For a little heat, I stir in a pinch of red pepper flakes.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. Since the pasta tends to absorb broth as it sits, I often add a splash of extra chicken broth when reheating.
For longer storage, I freeze the soup for up to 3 months. If I plan to freeze it, I sometimes cook the pasta separately and add it when serving to maintain the best texture.
To reheat, I warm the soup gently on the stovetop over medium heat or microwave individual portions until heated through.
FAQs
Can I use canned chicken instead of rotisserie chicken?
I can use canned chicken, but I find rotisserie or freshly cooked chicken provides better flavor and texture.
What type of white beans work best?
I like using cannellini beans, navy beans, or great northern beans because they all work wonderfully in this soup.
Can I make this soup gluten-free?
I can substitute gluten-free pasta and use a gluten-free flour blend or cornstarch for thickening.
How can I make the soup more lemony?
I simply add extra lemon juice and a little fresh lemon zest to intensify the citrus flavor.
Can I use frozen spinach?
Yes, I can use frozen spinach. I thaw and drain it before adding it to the soup.
Why is my soup thicker the next day?
The pasta absorbs liquid as it sits, which naturally thickens the soup over time.
Can I prepare this soup ahead of time?
I often make it a day ahead because the flavors continue to develop and taste even better.
What can I serve with this soup?
I enjoy serving it with crusty bread, garlic bread, or a simple green salad.
Can I use a different pasta shape?
I can use any small pasta shape I have available, such as shells, elbows, or small bowties.
Is this soup freezer-friendly?
Yes, I freeze it successfully, though I find the pasta texture is best when added fresh after thawing.
Conclusion
I love how this lemon chicken white bean soup delivers comfort, freshness, and hearty nutrition all in one bowl. The tender chicken, creamy beans, vegetables, pasta, and bright lemon broth create a delicious meal that feels both satisfying and light. Whether I make it for a quick family dinner or meal prep for the week, it is a recipe I always enjoy returning to
This Lemon Chicken White Bean Soup is a comforting yet light meal packed with tender chicken, creamy white beans, vegetables, pasta, and fresh spinach. A bright lemony broth ties everything together for a fresh and satisfying soup perfect for any season.
Ingredients
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 tablespoons flour
6 cups chicken broth
1/4 teaspoon Italian seasoning
1 (15-ounce) can white beans, drained
3/4 cup uncooked macaroni or ditalini pasta
2 cups cooked or rotisserie chicken, shredded
1 tablespoon lemon juice, or more to taste
2 cups packed fresh baby spinach
Salt, to taste
Black pepper, to taste
Instructions
Heat the olive oil in a large soup pot over medium-high heat. Add the celery, onion, and carrots and sauté for 5 to 7 minutes until they begin to soften.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the flour and cook for 1 minute, allowing it to coat the vegetables.
Slowly pour in the chicken broth while stirring continuously until the flour is fully incorporated.
Add the Italian seasoning, drained white beans, and pasta. Increase the heat to high and bring the soup to a boil.
Once boiling, stir well, partially cover the pot, reduce the heat, and simmer for 10 minutes, stirring occasionally.
Add the cooked chicken, lemon juice, and spinach. Cook for a few more minutes until the chicken is heated through and the spinach has wilted.
Season with salt and black pepper to taste.
Serve hot and enjoy.
Notes
Use cannellini, navy, or great northern beans for excellent results.
Add lemon zest for a stronger citrus flavor.
Substitute kale for spinach if desired.
Blend part of the beans before adding for a creamier texture.
Shredded turkey works well as a substitute for chicken.
Add a pinch of red pepper flakes for mild heat.
Store leftovers in the refrigerator for up to 4 days.
When reheating, add extra broth as the pasta absorbs liquid over time.
Freeze for up to 3 months; for best texture, cook pasta separately if freezing.
