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Creamy Chicken White Bean Soup

Creamy Chicken White Bean Soup – Cozy, Hearty & Comfort in Every Spoonful!
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A cozy and creamy soup made with chicken, white beans, and a delightful blend of herbs.

Ingredients

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  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cans cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add diced onion and sliced carrots. Sauté for 5-6 minutes until softened. Stir in minced garlic and cook for 1 more minute.
  2. Push vegetables to the side and add the chicken thighs (seasoned with salt and pepper). Sear each side for 3-4 minutes until lightly browned.
  3. Pour in chicken broth. Stir in dried thyme, oregano, and red pepper flakes. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until chicken is cooked through.
  4. Remove chicken, shred with two forks, then return to the pot. Stir in cannellini beans and simmer for 5 more minutes.
  5. Reduce heat to low, pour in the heavy cream, and stir. Add Parmesan cheese and mix until fully melted and smooth.
  6. Ladle into bowls, top with fresh parsley, and serve with crusty bread or your favorite side.

Notes

  • This soup can be refrigerated for up to 3 days.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Feel free to add more vegetables like spinach or kale for added nutrition.

Nutrition

Find it online: https://www.spiritsdrink.com/creamy-chicken-white-bean-soup-recipe/