Simple Chicken and Bean Soup: Healthy Comfort in a Bowl

A hearty blend of protein and veggies that adapts to your pantry and lifestyle.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

A hearty blend of protein and veggies that adapts to your pantry and lifestyle.

If you crave a comforting meal that’s light on effort but heavy on flavor and nutrition, Simple Chicken and Bean Soup is the answer. This dish brings together lean chicken breast, fiber-packed beans, and fresh vegetables for a wholesome bowl that warms the body and soul. Whether you’re looking for a weeknight dinner dish or meal-prep lunch, this soup delivers a nourishing experience you’ll return to again and again.

Why You’ll Love This Chicken & Bean Soup

Quick and Easy: Ready in under 40 minutes, perfect for busy schedules.
Nutrient-Rich: Combines protein, fiber, vitamins, and minerals in every serving.
Versatile: Adaptable with pantry ingredients, and open to veggie swaps or flavor add-ins.
Lower Calorie Comfort Food: Satisfying without being heavy.

Ingredients

1 Tbsp olive oil – For sautéing, adds heart-healthy fats.
1 onion, diced – Sweet undertone, forms the base flavor.
2 carrots, chopped – Adds color, and a subtle sweetness.
3 cloves garlic, smashed – Delivers aromatic depth.
1 qt. low-sodium chicken broth – Ushering savory flavor, lowering sodium for health.
1 (15 oz) can cannellini beans, rinsed & drained – Provides creamy texture and extra protein.
1 bag (5 oz) baby spinach – A boost of iron, magnesium, and vitamin K.
Kosher salt and black pepper – For seasoning.
2 Tbsp grated Parmesan – For a savory finish on each bowl.

Optional Ingredient Additions:

Shredded rotisserie chicken for quicker prep.
More vegetables (celery, bell peppers, zucchini).
Extra beans for a thicker soup.
Lemon juice or lime for brightness.
Fresh herbs (cilantro, parsley).

Step-by-Step Recipe Directions

Heat olive oil in a large soup pot over medium heat.
Add onions, carrots, and garlic. Cook, stirring occasionally, until vegetables are softened—about 5 minutes.
Add broth, chicken (if using raw breasts), and cannellini beans.
Bring to a boil, then reduce heat to low and cover. Simmer until chicken is cooked through—around 20 minutes.
Remove chicken from pot and shred using two forks, then return shredded chicken to soup.
Add spinach. Stir until wilted.
Season soup with salt and pepper to taste.
Ladle soup into bowls and top with grated Parmesan.

Tips for Success

Don’t Overcook Spinach: Add just before serving for vibrant color and texture.
Shred Chicken Fine: For even distribution throughout the soup.
For Extra Creaminess: Mash some beans before adding for a thicker base.
Make-Ahead: Soup stores and reheats well, making it ideal for meal prep.

Nutrition Benefits

This soup stands out for its clean nutrition profile:

Lean Protein: Chicken breast supports muscle health and satiety.
Fiber: Beans add gut-friendly fiber and lasting energy.
Vegetables: Carrots and spinach deliver antioxidants, vitamins, and minerals.
Low Sodium: Using low-sodium broth helps maintain heart health.

Estimated Nutrition per Serving (based on typical ingredients):

Nutrient	Amount
Calories	~350
Protein	32g
Fat	10g
Carbohydrates	38g
Fiber	12g
Sodium	910mg

Note: Nutrition will vary based on ingredient brand, toppings, and substitutions.

Variations to Try

Toss in More Greens: Try kale, chard, or arugula instead of or alongside spinach.
Swap Beans: Use Great Northern, navy, or chickpeas for a different texture.
Include Grains: Stir in cooked brown rice or small pasta.
Add Heat: Incorporate a pinch of red pepper flakes or diced green chiles.
Go Vegetarian: Substitute chicken with extra beans or tofu; use vegetable broth.
Make it Creamy: Stir in a splash of milk, half-and-half, or plain Greek yogurt before serving.

Serving Suggestions

Pair with Whole Grain Bread: For a rustic, hearty meal.
Top Each Bowl: With extra grated Parmesan or a drizzle of good olive oil.
Serve with Salad: A light, crisp salad is a refreshing contrast.
Garnish: Fresh herbs like parsley or chives add flavor and color.

Meal Prep and Storage

To Refrigerate: Cool soup, transfer to airtight containers. Keeps well 3-4 days.
To Freeze: Portion soup into freezer-safe containers—leave space for expansion. Freeze up to 3 months.
Reheat: Gently rewarm over medium heat. Add splash of broth if thickened during storage.

Common Questions: Chicken and Bean Soup FAQs

Q: Can I use rotisserie chicken?

A: Yes. Add shredded rotisserie chicken after simmering the broth and vegetables. This saves prep time and adds flavor.

Q: What beans work best?

A: Cannellini, Great Northern, or navy beans offer creamy texture and mild flavor. Chickpeas are a firmer, nutty alternative.

Q: Can I make this soup vegetarian?

A: Absolutely! Substitute additional beans or tofu for chicken, and use vegetable broth in place of chicken broth.

Q: How do I make soup thicker?

A: Mash some of the beans before adding, or stir in cooked rice or a handful of pasta for extra body.

Q: Can I make this in an Instant Pot?

A: Yes. Combine all ingredients (except spinach and cheese) and pressure cook for 15 minutes. Add spinach at the end and serve.

Q: Is it suitable for weight management?

A: Yes; high in protein and fiber but low in calories, this soup fits well in most weight management plans. Use low-fat toppings and limit added cheese if desired.

Expert Tips for Better Chicken & Bean Soup

Season Layer by Layer: Taste and adjust salt and pepper throughout cooking.
Use Quality Stock: Opt for homemade or high-quality broth to enhance flavor and nutrition.
Add Acid: A squeeze of lemon or a splash of vinegar brightens the soup before serving.
Incorporate Texture: Top with crunchy croutons, toasted seeds, or extra greens for contrast.
Batch Cook: Make a double batch for convenient, nutritious lunches all week.

Related Healthy Recipes

Golden Turmeric Pickled Eggs: Adds color and nutrition to salads or snack plates.
Strawberry Citrus Shrimp “Ceviche”: For a refreshing high-protein appetizer.
Broiled Mackerel with Agrodolce Tomatoes: A heart-healthy main packed with omega-3s.
Satay-Style Cauliflower: Flavorful, plant-based side or main.
White Chicken Chili: Another protein-rich soup recipe variant with mild spice and creamy beans.

Frequently Asked Questions (FAQs)

Q: Is chicken and bean soup freezer-friendly?

A: Yes, it freezes very well. Portion into containers and freeze for up to 3 months.

Q: What’s the best way to reheat this soup?

A: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth if soup becomes too thick.

Q: How do I keep vegetables from going mushy?

A: Add hearty vegetables early, but leafy greens like spinach should be added just before serving to retain texture.

Q: Can I increase the fiber without changing flavor?

A: Yes, simply add extra beans or a handful of chopped leafy greens for extra fiber.

Q: Will this recipe work with frozen chicken?

A: It does! Simply cook for an additional 5-10 minutes or until chicken is thoroughly cooked and easy to shred.

Final Thoughts: Easy, Nourishing Eating

Simple Chicken and Bean Soup stands out as an approachable, nourishing comfort food perfect for all skill levels. Its adaptable nature means you can easily customize it to suit your pantry and preferences, while its balanced nutrition provides steady energy and satiety. Make a pot and enjoy a healthier twist on classic comfort any day of the week.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete