Description
This Creamy Chicken White Bean Soup is a comforting and hearty dish that combines tender shredded chicken, creamy white beans, and fresh vegetables simmered in a rich broth with Parmesan cheese. Perfect for a cozy meal, it balances creamy textures with savory flavors and a hint of Italian seasoning, making it a delicious and satisfying soup for any occasion.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
Protein and Creaminess
- 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or home-cooked)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for another 1 minute until fragrant, ensuring it doesn’t burn.
- Season Vegetables: Add Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Mix well to coat the vegetables evenly with the spices.
- Add Broth: Pour in the chicken broth and bring the mixture to a gentle boil to develop the soup base.
- Simmer Chicken and Beans: Add the shredded chicken and drained white beans. Reduce heat to low and simmer for 10–15 minutes, allowing flavors to meld together.
- Add Cream and Cheese: Lower the heat further and stir in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese is fully melted and the soup becomes creamy.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with extra Parmesan cheese or fresh parsley if desired.
Notes
- For more flavor, use homemade chicken broth or low sodium store-bought broth.
- If you prefer a thicker soup, mash some of the white beans before adding the cream for additional creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding crushed red pepper flakes is optional and can be adjusted according to spice preference.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though it will be less rich.
