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–+ servings
A bowl of Chicken & Vegetable Soup with visible greens, carrots, and pasta sits on a cloth napkin next to a spoon, with slices of bread on a wooden board in the background.

Chicken Vegetable Soup with White Beans

Chicken and Vegetable Soup is a classic recipe, whether you’re feeling under the weather, need some soothing TLC or are simply looking to warm your bones. 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients
 

  • 1 medium onion, chopped (~1½ cups)
  • 3  stalks celery, chopped (~1½ cups)
  • 2 large carrots, chopped (about 1½ cups)
  • 8 ounces baby bella or white button mushrooms with stems removed, tops quartered (~2 cups)
  • 1 large red, orange or yellow bell pepper, chopped (~1½ cups)
  • 1.5 tsp garlic powder
  • 3 tsp Italian seasoning, (or a DIY blend of 1 tsp dried parsley, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp black pepper, ¼ tsp onion powder)
  • optional: salt to taste
  • 2 tablespoons tomato paste
  • 1 5 ounces cannellini beans, rinsed and drained
  • 7 to 8 cups low-sodium broth or stock, vegetable or chicken
  • 3 cups  cooked, shredded white meat chicken*
  • 3 cups fresh kale or spinach leaves, roughly chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Optional: 2 cups cooked orzo or small pasta, preferably whole grain**
Ingredient Details to Know
*I use rotisserie chicken or any leftover skinless chicken cutlets that I have in the fridge.
**If adding pasta start with 1 cup uncooked orzo (or another small pasta shape) and cook according to package directions for al dente. You’ll wind up with ~2 cups cooked. Then, add your cooked/drained pasta to the finished soup at the end with your greens. You may need to add some extra broth. Leave out pasta to keep this recipe gluten-free.

Instructions
 

  • Liberally coat a Dutch oven or large heavy bottom pot with olive oil spray and warm over medium heat. Add the onion, celery, and carrots and sauté until soft, about 5 to 6 minutes. Add the mushrooms and bell pepper.
  • Cook another 2 to 3 minutes until mushrooms start to release some of their liquid. Add tomato paste and stir until vegetables are evenly coated.
  • Add the seasoning, white beans, chicken broth, and cooked chicken. Stir to combine. Bring to boil, then reduce heat and simmer uncovered for about 15 minutes, or until the vegetables are tender.
  • Add the kale or spinach, stir, then simmer for another 5 minutes, or until kale/spinach is soft. Finish soup with fresh parsley (or other preferred fresh herbs) before serving.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 200Carbohydrates: 23gProtein: 21gTotal Fat: 31.5g— Unsaturated Fat: 1.5g— Saturated Fat: 2gCholesterol: 35mgSodium: 230mgPotassium: 613mgFiber: 5gTotal Sugar: 7g— Natural Sugar: 7gVitamin A: 5210IUVitamin C: 38mgIron: 2.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.