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White Bean Lemon Chicken Soup

White Bean Lemon Chicken Soup

A bright, cozy, high-protein soup made with seared chicken breast, creamy cannellini beans, fresh aromatics, and a vibrant lemon finish. Light yet deeply satisfying, perfect for cold nights, meal prep, and easy one-pot cooking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 2 tbsp olive oil
  • 1 leek, thinly sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cans cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 1 lemon, zested
  • 1–2 lemons, juiced to taste
  • 1 salt and pepper, to taste
  • 1 fresh parsley, chopped (for serving)

Equipment

  • Large soup pot or Dutch oven
  • knife
  • cutting board
  • wooden spoon
  • Tongs

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Bring to a low boil, reduce heat, cover, and simmer for 15 minutes until the chicken reaches 165°F and is fully cooked through.
  5. Remove the chicken breasts, slice thinly, then chop into bite-sized pieces. Return chicken to the soup and stir to combine.
  6. Add half the lemon juice and taste. Adjust by adding more lemon juice or salt as needed to brighten the broth and balance flavors.
  7. Serve hot, garnished with fresh parsley, lemon wedges, and crackers for cozy comfort.

Notes

Add lemon juice gradually to balance acidity. For extra richness, blend a small portion of the beans before simmering. This soup freezes well and reheats beautifully.