The feeling of a perfectly COZY soup recipe on a cold night is the definition of comfort food. This dish needs to be both light and bright enough to lift the spirits, yet hearty enough to serve as a complete meal. White Bean Lemon Chicken Soup achieves this difficult balance, blending the classic richness of chicken broth with the surprising creaminess of cannellini beans and a vibrant, zesty lift from fresh lemon.
I find that many people searching for soup recipes struggle to make a chicken soup that isn’t bland or overly heavy. The key to this recipe’s success is a simple searing technique for the chicken and the crucial addition of lemon juice and zest right at the end, which ensures a BRIGHT flavor that permeates every spoonful.
This White Bean Lemon Chicken Soup recipe is the definitive answer—an incredibly simple and delicious one-pan recipe that is packed with protein and veggies. By building the flavor base directly in the soup pot and layering the textures, we create a truly satisfying and nourishing meal that requires minimal cleanup.
This recipe is a must-pin for anyone searching soup recipes because it is a fast, versatile freezer-friendly meal that is perfect for meal prep. If you are looking for the BEST high protein soup that offers cozy comfort, this simple method is your guaranteed winner.
Why You’ll Love the White Bean Lemon Chicken Soup
This soup recipe is a staple because it delivers on the promise of homemade flavor and superior texture with the efficiency of a single pot.
The ULTIMATE One-Pan Recipe Flavor: This soup is a true one-pan recipe. We start by searing the chicken breast directly in the soup pot. The browned bits left behind (called fond) are then lifted by the simmering vegetables and broth, adding a deep, savory umami depth that makes the final broth rich and complex.
The BEST Bright Lemon Finish: The secret to preventing a heavy or bland soup is the BRIGHT lemon finish. Both lemon zest (added with the aromatics for its essential oils) and lemon juice (added at the end for its sharp acidity) are used. The final tasting and adjustment with lemon juice ensures the soup is zesty and refreshing, perfect for chilly nights.
Packed with Protein and Veggies: This is a genuinely nourishing high protein soup. It features lean seared chicken breast and cannellini beans (white kidney beans). Cannellini beans lend a creamy, velvety “mouthfeel” that naturally thickens the soup without adding dairy, contributing to the overall cozy comfort.
Perfect for Meal Prep: This soup recipe is highly make-ahead friendly. It can be prepared completely and stored in individual containers in the refrigerator or frozen in batches. This makes it an EASY and delicious solution for planning healthy lunches or dinners for the week.
Key Ingredients
The complex flavor and hearty texture of this White Bean Lemon Chicken Soup rely on a foundation of dual aromatics and crucial seasoning additions.
The Protein and Beans: Two boneless skinless chicken breasts (about one pound total) are seared and then diced. Two cans of cannellini beans (drained and rinsed) add creaminess and fiber.
The Aromatics: This soup uses a classic combination of onion, carrot, and celery, often called mirepoix, plus a small leek (thinly sliced) for an extra layer of subtle, complex flavor. Four cloves of minced garlic provide a necessary punch.
The Liquid and Seasoning: Six cups of low-sodium chicken broth form the base. Seasoning includes Italian seasoning, salt, pepper, and the lemon zest (of one-half to one whole lemon) and lemon juice (from one large or two small lemons).
The Fat: Olive oil is used for searing the chicken and sautéing the vegetables, though butter can be substituted.
Step by Step Instructions
Follow these simple, single-pot steps to achieve a flavorful broth and perfectly cooked seared chicken breast for your soup recipe.
- Sear the Chicken: Pat the chicken breasts dry and season liberally with salt and pepper. Heat half the olive oil in a large soup pot or Dutch oven over medium heat. Sear the chicken for four to five minutes per side until well browned. Do not fully cook the chicken; remove it and set it aside.
- Cook the Veggies: Add the remaining olive oil to the same pot. Add the sliced leek, diced carrots, celery, and onion, plus a generous pinch of salt. Cook until softened (about six to eight minutes). Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Soup: Deglaze the pot with a small amount of broth if needed, then add the remaining chicken broth. Stir in the drained cannellini beans and the Italian seasoning. Return the browned chicken breasts to the pot.
- Finish Cooking: Bring the soup to a low boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the chicken is completely cooked through (165°F).
- Cut Chicken and Season: Carefully remove the cooked chicken breasts. Slice the chicken against the grain into thin slices, and then chop the slices into small, bite-sized pieces. Return the cut chicken to the pot.
- Brighten the Broth: Add half of the lemon juice and another pinch of salt to the soup. Stir and taste. You will likely need to add the rest of the lemon juice, but adding slowly is essential. Add more lemon juice if the flavor feels flat, and more salt for greater depth.
- Serve and Store: Serve the high protein soup hot, garnished with fresh parsley, lemon wedges, and crackers for a true cozy comfort experience.
How to Store the White Bean Lemon Chicken Soup
This soup recipe is excellent for batch cooking and keeping on hand for chilly nights.
Storage: Store cooled leftovers in individual portioned containers or one large airtight container in the refrigerator for up to four days.
Reheating Hack: Reheat the soup on the stovetop or in the microwave until steaming hot. You generally should not need to add more broth, but you can if you prefer a brothier consistency.
Freezing: This is a perfect freezer-friendly meal. Use Souper Cubes or freezer-safe containers to freeze individual portions. The soup is BEST enjoyed within four to six months. Reheat from frozen in a saucepan over medium heat, stirring occasionally.
Variations
Customize your BRIGHT & COZY soup recipe for different flavors and textures.
Chicken Thighs: Use bone-in chicken thighs instead of breasts for a richer broth. The cooking time will increase significantly (about 45 minutes) until the meat is fall-off-the-bone tender.
Vegetarian White Bean Soup: Omit the chicken and use vegetable broth. Add a cup of hearty vegetables like diced potato or chopped kale to the soup when simmering for a nourishing vegetarian version.
Orzo Addition: For a thicker texture, stir in 1/2 cup of orzo pasta along with the beans. Note that the orzo will absorb liquid and thicken the soup considerably upon cooling.
Spicy Zest: Add a pinch of crushed red pepper flakes with the garlic for a subtle, warming heat that contrasts nicely with the lemon finish.
Dairy-Free Creaminess: For a richer soup that remains dairy-free, partially blend one can of full-fat coconut milk and stir it into the soup along with the beans.
FAQs
Why do I sear the chicken before adding it back? Searing the chicken breast first adds a deep, concentrated flavor to the soup base (umami depth) that you cannot achieve by just poaching the raw chicken in the broth. It’s the key to a complex, delicious broth.
Can I use canned beans instead of dry? Yes. The recipe calls for two cans of cannellini beans, which are already cooked. Simply drain and rinse them before adding them to the simmering broth.
What is the purpose of the leek? The leek is an optional addition that adds an extra layer of subtle, complex sweetness and savory flavor that complements the onion and celery, boosting the complexity of this soup recipe.
How do I prevent the lemon from tasting bitter? Only use the zest of the lemon (the yellow part) and avoid the bitter white pith. Add the lemon juice only at the very end of the cooking process, off the heat, to preserve its fresh, zesty flavor.
Is this soup suitable for children? Yes, this is a family favorite. The flavor is mild and savory. Serve the shredded chicken in small pieces and offer the herbs on the side if children are picky.
Conclusion
The White Bean Lemon Chicken Soup recipe is the perfect blend of essential protein and vibrant, cozy comfort. It’s the BEST soup recipe solution that guarantees an ULTIMATE high protein soup and delicious one-pan recipe every time.
By mastering the chicken searing and the BRIGHT lemon finish, you ensure your kitchen is filled with wholesome, flavorful meal prep options.
Pin this cozy comfort recipe today and enjoy the BEST ULTIMATE White Bean Lemon Chicken Soup!
White Bean Lemon Chicken Soup
Ingredients
Equipment
Method
- Pat chicken breasts dry and season generously with salt and pepper. Heat half the olive oil in a soup pot and sear the chicken 4–5 minutes per side until browned but not fully cooked. Remove and set aside.
- Add remaining olive oil. Add sliced leek, carrots, celery, and onion with a pinch of salt. Cook 6–8 minutes until softened. Stir in minced garlic and cook 1 minute.
- Deglaze with a splash of broth if needed. Add remaining broth, cannellini beans, Italian seasoning, and lemon zest. Return the seared chicken breasts to the pot.
- Bring to a low boil, reduce heat, cover, and simmer for 15 minutes until the chicken reaches 165°F and is fully cooked through.
- Remove the chicken breasts, slice thinly, then chop into bite-sized pieces. Return chicken to the soup and stir to combine.
- Add half the lemon juice and taste. Adjust by adding more lemon juice or salt as needed to brighten the broth and balance flavors.
- Serve hot, garnished with fresh parsley, lemon wedges, and crackers for cozy comfort.