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Hearty Lemon Chicken & White Bean Soup

A bright, comforting, and incredibly filling soup that delivers a massive protein punch with minimal calories. Lean chicken breast, creamy white beans, and a zesty lemon broth come together in one pot for a meal that's both nourishing and deeply satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts about 2 medium breasts, cut into 1-inch cubes
  • 1 tbsp olive oil divided
  • 1 yellow onion diced
  • 3 celery stalks diced
  • 3 carrots peeled and diced
  • 4 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 15 oz cans cannellini beans rinsed and drained
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 lemon zest and juice
  • 2 cups fresh baby spinach packed
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Microplane or zester (for the lemon)

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon of olive oil over medium-high heat. Season the cubed chicken with salt and pepper. Add chicken to the pot in a single layer (work in batches if needed) and sear until golden brown on all sides, about 5-6 minutes total. Remove chicken to a plate and set aside. This step builds flavor through the Maillard reaction—don't skip it!
  2. Reduce heat to medium and add the remaining olive oil to the same pot. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 7-8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—that's pure flavor. Add the seared chicken back to the pot, along with the rinsed cannellini beans, dried oregano, and bay leaf. Bring the soup to a boil.
  4. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let it cook for 15-18 minutes, or until the chicken is cooked through and tender and the vegetables are soft.
  5. Remove the pot from the heat. Discard the bay leaf. Stir in the fresh spinach, lemon zest, and lemon juice. The residual heat will perfectly wilt the spinach. Taste the soup and adjust seasoning with more salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.

Notes

Chef's Tips:
• For a richer broth, swap 1 cup of chicken broth for 1 cup of dry white wine in Step 3.
• Don't add the lemon juice while the soup is actively simmering, as high heat can make it taste bitter.
• Serve with a slice of crusty whole-grain bread for dipping.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Cool soup to room temperature before refrigerating to prevent bacterial growth