Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 45 mg
