Chunky Chicken and Bean Soup

Name: Chunky Chicken and Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 2 carrots, diced; 1 can (15 oz) cannellini beans, drained and rinsed; 2 cups cooked chicken, shredded; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes, with juices; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Warm Plates

I absolutely adore this Chunky Chicken and Bean Soup! It's become a staple in my kitchen, especially during the cooler months. The combination of tender chicken, hearty beans, and a medley of vegetables creates a comforting dish that warms you from the inside out. What I love most is how easy it is to prepare, even on busy evenings. With just a handful of simple ingredients and a bit of simmering time, I can whip up a delicious meal that the whole family enjoys. You'll be amazed at how quickly it becomes a favorite!

Created by

Emily

Last updated on 2026-01-20T13:46:28.332Z

When I decided to create this Chunky Chicken and Bean Soup, I wanted to highlight wholesome ingredients that not only provide great flavor but also comfort. After several tries, I discovered that adding a splash of lemon juice at the end really brightens up the flavors without overpowering the dish. I found that using bone-in chicken adds an incredible richness to the broth.

One of my favorite tips for this recipe is to use canned beans for convenience, but soaking and cooking dried beans does bring a wonderful texture and flavor. The blend of spices I use balances everything perfectly, making this soup not just filling, but absolutely delicious!

        Why You'll Love This Recipe
        Hearty chunks of chicken in every bite
A nourishing blend of beans and vegetables
Perfect for meal prep or cozy family dinners

      

Choosing the Right Chicken

For this Chunky Chicken and Bean Soup, using cooked chicken is key to speeding up the preparation time. I usually opt for rotisserie chicken since it adds great flavor and moisture, but you can also use leftover chicken or poach your own. If you're poaching, simmer the chicken breasts in the broth you'll be using for the soup to help infuse flavor into the meat before shredding it.

When shredding the chicken, allow it to cool slightly before handling to prevent burns. Shredded chicken should be in fairly large pieces, about one inch, for the best texture in the soup. This size helps it retain moisture while also giving a heartiness to each spoonful.

Bean Varieties and Their Benefits

While this recipe calls for cannellini beans, you can substitute them with navy beans, great northern beans, or even black beans if that's what you have on hand. Each variety contributes its own unique flavor and texture, but keep in mind that darker beans like black beans will change the color of your soup significantly. Cannellini beans are creamy in texture and don't overpower the other flavors, making them a favorite for this dish.

Always rinse and drain canned beans before adding them to your soup. This helps remove excess sodium and any starchy residue that may cloud your soup, keeping it clean and vibrant. If using dried beans, soak and cook them beforehand to ensure they are tender and ready to blend beautifully with the other ingredients.

Storing and Reheating Tips

This Chunky Chicken and Bean Soup is perfect for meal prep or batch cooking. You can store it in an airtight container in the refrigerator for up to 4 days. To keep flavors fresh, it's best to add lemon juice just before serving, which also helps brighten the flavors after a day or two in the fridge.

If you want to freeze the soup, let it cool completely and then portion it into freezer-safe containers. It can be stored frozen for up to 3 months. When reheating, gently thaw in the refrigerator overnight and then warm it on the stove over low heat. Add a splash of chicken broth or water if the soup has thickened too much.

Ingredients

Soup Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 carrots, diced
1 can (15 oz) cannellini beans, drained and rinsed
2 cups cooked chicken, shredded
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, with juices
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Juice of 1 lemon

Instructions

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and carrots. Sauté until soft, about 5 minutes.

Add Remaining Ingredients

Stir in the beans, shredded chicken, chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil.

Simmer the Soup

Once boiling, reduce the heat to low and let it simmer for about 40 minutes, stirring occasionally. Adjust seasoning as needed.

Finish with Lemon Juice

Remove the pot from heat and add the juice of one lemon. Stir well before serving.

Pro Tips

For extra richness, consider adding a splash of cream before serving. This soup also freezes well, so make a double batch for easy meals later!

Flavor Enhancements

To elevate the flavor of your Chunky Chicken and Bean Soup, consider adding a bay leaf during simmering or a few sprigs of fresh herbs like thyme or rosemary. These additions can lend an aromatic depth to the dish as it simmers. Just remember to remove bay leaves and herb sprigs before serving, as they can be tough and hard to eat.

If you prefer a little heat, adding diced jalapeños or a pinch of red pepper flakes when sautéing the vegetables can add a delightful kick. Adjust to your taste; start small and you can always add more if you want that spice to linger.

Serving Suggestions

This soup pairs wonderfully with crusty bread or warm cornbread for dipping. A sprinkle of freshly grated Parmesan cheese on top just before serving adds an extra layer of richness and flavor. If you're feeling fancy, garnish with fresh herbs like cilantro or parsley for a fresh finish.

For a complete meal, consider serving it alongside a simple green salad tossed with a light vinaigrette. This balances the heartiness of the soup and adds a fresh crunch that complements the dish perfectly.

Questions About Recipes

→ Can I use frozen chicken?

Yes, you can use frozen chicken; just increase the cooking time until fully cooked.

→ What types of beans can I substitute?

You can use black beans, pinto beans, or any other type of canned beans you prefer.

→ Is this soup spicy?

No, this recipe is mild. If you prefer spice, consider adding diced jalapeños or red pepper flakes.

→ Can I make this soup in a slow cooker?

Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours.