Description
This delicious dish is a nutrient-dense, broth-based soup that merges savory protein with wholesome legumes and fresh citrus aromatics. Unlike heavy cream-based chicken soups, this recipe relies on the natural starch released from soft white beans to build subtle body, while fresh lemon zest and lemon juice lift the rich chicken broth to an entirely new level of brightness. The combination of carrots, celery, onion, garlic, and leafy greens creates a colorful foundation that supplies plenty of fiber, vitamins, and minerals. It is a modern comfort food classic that balances simple rustic cooking with clean, energetic flavors.
Ingredients
- 1 lb (450 g) halal boneless, skinless chicken breast or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 6 cups (1.4 L) chicken broth
- 2 cans (15 oz/425 g each) white beans, drained and rinsed
- 2 cups fresh spinach or kale
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables begin to soften. - Add garlic and seasonings:
Stir in the garlic, oregano, thyme, black pepper, and salt. Cook for about 30 seconds, until fragrant. - Add chicken and broth:
Add the chicken and pour in the chicken broth. Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the chicken is fully cooked. - Shred the chicken:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup. - Add the beans:
Stir in the white beans and simmer for another 5–7 minutes, allowing the flavors to come together. - Add greens and lemon:
Stir in the spinach or kale and cook until wilted. Add the lemon zest and lemon juice. Taste and adjust the salt, pepper, and lemon juice as desired. - Finish and serve:
Stir in the fresh parsley and serve the soup hot with an extra squeeze of lemon.
Notes
Add the lemon juice at the end of cooking to keep the soup bright and fresh. Start with less lemon and add more gradually until it reaches your preferred level of tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 340 kcal
Keywords: Lemon chicken white bean soup, Mediterranean chicken bean soup, citrus chicken soup with beans, healthy white bean chicken soup