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.
Servings: 6 servings
Calories: 310kcal
Equipment
- Large soup pot or Dutch oven
- knife
- cutting board
- wooden spoon
- Tongs
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)
Instructions
- 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.
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.