Chicken & White Bean Soup

I’m always craving soup this time of year thanks to the dryer, colder days. And, I’m seemingly always to getting sick this time of year, too.

We had our first snowfall of the season last week, and I’ve been sick for nearly for what seems like a month now… And I am on my third day with no voice. Okay, in all honesty, the whole no voice situation maaaaaaay be a product of singing too much Shallow after a few glasses of wine after with already being sick, but the snow last week and the cold, dry air definitely isn’t helping! Needless to say, I’m trying to intake a lot of fluids — so you get to join me on my soup kick (take that, cold!) and dive into this chicken & white bean soup!!

The soups I’ve always made are incredibly heavy, so I knew I needed to find something light with plenty of zing to kick this cold! Although I’m typically pretty intimidated by soup-making (the volume that most recipes yield honest to God makes really makes me nervous — I’m only cooking for me!), this was the. easiest. recipe. ever. And I could eat enough of it before it went bad, so no soup-anxiety here!

Not to mention, its pretty quick to make!

This soup is full of protein and veggies and packs just enough comfort to beat these nasty, cold-ridden days ahead. This soup is so light but the pulled chicken and beans can keep you full for hours!

The only thing that I didn’t like about this soup was that I didn’t have enough freezer space to store some for later! You bet you’ll find this in my heavy rotation for the next six months or so.

Chicken & White Bean Soup

Servings: 8 servings
Author: kateholt



  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 2 jalapenos seeds removed, finely chopped
  • 1 bunch kale
  • 1 lemon juiced
  • 1 tsp minced garlic


  • 2 tbsp extra virgin olive oil
  • 8 cups chicken stock
  • 4 chicken breasts shredded
  • 2 cans white beans rinsed and drained
  • 2 bay leaves
  • 1.5 tsp salt
  • 1 tsp pepper


  • In a large pot heat oil over medium heat.
  • Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. 
  • Add garlic and cook for 2 more minutes.
  • Add in chicken stock, white beans, chicken, salt and pepper and dill. Bring to a boil then reduce to a simmer.
  • Simmer for 20 minutes stirring occasionally.
  • Add kale and lemon juice. Cover and simmer for another 10 minutes.
  • Serve with Parmesan.

Bon Appetit, y’all! Take care!


  1. Sonia
    November 19, 2018 / 12:48 pm

    This looks delicious! What are your tips for making this same soup in a crockpot?

    • kateholt
      November 20, 2018 / 9:47 pm

      For this soup in particular, I’d go ahead and cook your chicken & brown the onions and jalapenos prior to dumping everything in the slow cooker!

      Combine everything with the exception of the kale and cook on low for 4 hours – about 30 minutes before serving throw in the kale so it can cook down!

      Most recipes you can throw whatever into the crockpot, but you need to be careful about cooking some of the vegetables beforehand so you don’t have a crockpot full of mush! 🙂

Leave a Reply