This Chicken Cannellini Bean Soup is a cozy, hearty soup made with tender shredded chicken, creamy white beans, fresh vegetables, and Italian herbs! Simmered with a Parmesan rind for extra flavor and finished with lacinato kale, this easy chicken and white bean soup is ready in just 35 minutes. It's perfect for a comforting weeknight dinner, meal prep, or stocking your freezer!
As a cookbook author and recipe developer, I love making simple, Italian-inspired soups that use fresh ingredients and pantry staples. This chicken cannellini bean soup is one of my favorite ways to use leftover rotisserie chicken, and the combination of leeks, garlic, white beans, and Parmesan makes the broth so flavorful. Plus, it's naturally creamy without adding any heavy cream!
If you're looking for more comforting soup recipes, try my Lemon Orzo Chicken Soup, Chicken and Rice Soup, or Ribollita.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Chicken Cannellini Bean Soup
- Tina's Tips for the Best Chicken and White Bean Soup
- What to Serve with Chicken Cannellini Bean Soup
- How to Freeze Chicken Cannellini Bean Soup
- How to Reheat Chicken Cannellini Bean Soup
- Frequently Asked Questions
- Chicken Cannellini Bean Soup
Why You'll Love This Recipe
- Easy to make:Â This soup comes together in just 35 minutes with simple ingredients and minimal prep work.
- Hearty and filling: Shredded chicken, creamy cannellini beans, and kale make this a satisfying meal.
- Full of Italian-inspired flavor: Garlic, leeks, Italian herbs, and a Parmesan rind create a rich, savory broth.
- Great for meal prep: This soup reheats beautifully and is perfect for making ahead for busy weekdays.
- Freezer-friendly: Make a batch to enjoy now and freeze the leftovers for an easy homemade dinner later.
Ingredients
You only need a handful of simple ingredients to make this delicious chicken and cannellini bean soup!
- Extra virgin olive oil: Used to sauté the vegetables and build flavor in the soup.
- Yellow onion: Adds a slightly sweet, savory flavor to the soup base.
- Leek: Gives the broth a delicate onion flavor. Use only the white and light green parts, and rinse thoroughly to remove any dirt.
- Celery: Adds freshness and flavor to the vegetable base.
- Garlic: Fresh minced garlic adds plenty of flavor.
- Dried thyme and rosemary: These herbs give the soup a delicious Italian-inspired flavor.
- Kosher salt and black pepper: Enhance the flavors of the soup.
- Chicken broth: Creates the base of the soup. I recommend using a good-quality chicken broth for the best flavor.
- Parmesan rind: Simmering a Parmesan rind in the broth adds a rich, savory flavor. Save the rinds from your Parmesan cheese for recipes like this!
- Cannellini beans: These creamy Italian white beans add texture and make the soup hearty and filling.
- Cooked shredded chicken: Use leftover chicken or shredded rotisserie chicken to make this recipe extra easy.
- Lacinato kale: Also called Tuscan kale, this variety has tender leaves that work beautifully in soups.
- Freshly grated Parmesan cheese: Adds a delicious savory finish to each bowl.
How to Make Chicken Cannellini Bean Soup
Sauté the Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, sliced leek, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened.
Add the Garlic and Herbs
Stir in the minced garlic, dried thyme, rosemary, kosher salt, and black pepper. Cook for about 30 seconds, until fragrant.
Build the Soup
Pour in the chicken broth and add the Parmesan rind and drained cannellini beans. Stir to combine and bring to a gentle simmer. Cook for 10 minutes to allow the flavors to develop.
For a creamier soup, mash approximately ½ cup of the cannellini beans against the side of the pot. This naturally thickens the broth without adding cream!
Add the Chicken and Kale
Stir in the cooked shredded chicken and chopped lacinato kale. Simmer for another 5-7 minutes, until the kale is tender and the chicken is heated through.
Remove and discard the Parmesan rind. Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and finish with freshly grated Parmesan cheese and fresh parsley, if desired.
Tina's Tips for the Best Chicken and White Bean Soup
- Use rotisserie chicken. Shredded rotisserie chicken is a great shortcut for this recipe. You can also use leftover roasted chicken or cooked chicken breasts.
- Clean your leek thoroughly. Leeks can hold dirt between their layers. Slice the leek first, then rinse well in a bowl of cold water before adding it to the pot.
- Don't skip the Parmesan rind. Adding a Parmesan rind to the broth is an easy way to build rich, savory flavor without adding additional ingredients or cream.
- Mash some of the beans. For a slightly thicker, creamier broth, mash a small portion of the cannellini beans against the side of the pot. Leave the rest whole for texture.
- Use lacinato kale. Tuscan kale has a slightly more tender texture than curly kale and works especially well in Italian-inspired soups. Be sure to remove the tough stems before chopping.
- Adjust the broth. Cannellini beans absorb some liquid as the soup sits. Add an extra splash of chicken broth when reheating if the soup becomes too thick.
What to Serve with Chicken Cannellini Bean Soup
This hearty chicken and white bean soup makes a delicious meal on its own, but it's even better with some crusty bread or a simple salad!
Here are a few of my favorite serving ideas:
- Crusty Italian bread: Perfect for soaking up the flavorful broth. Serve with a little olive oil for dipping.
- Garlic bread:Â Toasted garlic bread is always a great addition to a cozy bowl of soup.
- Simple green salad:Â A fresh salad with lemon vinaigrette balances the hearty beans and chicken.
- Bruschetta:Â Serve with toasted bread topped with fresh tomatoes, basil, and olive oil for an Italian-inspired dinner.
How to Freeze Chicken Cannellini Bean Soup
Unlike soups with pasta or cream, this recipe freezes well without major changes to the texture. It's a great option for preparing homemade meals ahead of time.
To freeze:
- Allow the soup to cool, transferring it promptly into shallow containers and refrigerating within 2 hours of cooking.
- Once chilled, divide the soup into individual or family-sized portions using freezer-safe containers or silicone freezer trays.
- Leave a little room at the top of each container to allow the soup to expand as it freezes.
- Label the containers with the date and freeze for up to 3 months for the best quality.
I recommend freezing the soup without the Parmesan or parsley garnishes. Add those fresh when you're ready to serve!
How to Reheat Chicken Cannellini Bean Soup
This soup reheats beautifully, making it a great option for easy lunches or weeknight dinners.
- From frozen: Transfer the frozen soup to a saucepan and heat over medium-low heat, covered, stirring occasionally as it thaws. Continue heating until the soup reaches 165°F.
- From thawed: Thaw the soup overnight in the refrigerator. Transfer to a saucepan and warm over medium heat, stirring occasionally, until heated through to 165°F.
- For the best texture: Add a splash of chicken broth if the soup has thickened during storage. Finish with freshly grated Parmesan cheese before serving.
Frequently Asked Questions
Absolutely! Great Northern beans or navy beans are both good substitutes. Great Northern beans have a slightly firmer texture, while navy beans are smaller and softer. Both work well in this soup.
Yes! Chicken and white bean soup freezes very well. Allow the soup to cool safely, portion into freezer-safe containers, and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator or reheat gently from frozen.
Yes! Baby spinach is a great substitute for lacinato kale. Since spinach cooks more quickly, add it during the last 1-2 minutes of cooking, just until wilted.
Chicken Cannellini Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 1 large leek white and light green parts only, thinly sliced and rinsed well
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 6 cups chicken broth
- 1 Parmesan rind
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 to 2½ cups cooked shredded chicken
- 3 cups chopped lacinato kale tough stems removed
- Freshly grated Parmesan cheese for serving
Instructions
- Sauté the vegetables. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, leek, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the garlic and herbs. Stir in the garlic, thyme, rosemary, salt, and black pepper. Cook for 30 seconds, until fragrant.
- Build the soup. Add the chicken broth, Parmesan rind, and cannellini beans. Stir to combine and bring to a gentle simmer. Cook for 10 minutes. For a creamier consistency, mash approximately ½ cup of the beans against the side of the pot.
- Add the chicken and kale. Stir in the shredded chicken and kale. Simmer for 5 to 7 minutes, until the kale is tender and the chicken is warmed through.
- Finish the soup. Remove and discard the Parmesan rind. Taste and adjust the salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese and parsley, if desired.
Notes
- Use rotisserie chicken: Shredded rotisserie chicken is a great shortcut and makes this soup even easier to prepare.
- Clean the leek: Slice and rinse the leek thoroughly to remove any dirt trapped between the layers.
- Substitutions: Great Northern beans work well in place of cannellini beans. Baby spinach can replace kale; add it during the last 1-2 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Freezing: Freeze cooled soup in airtight, freezer-safe containers for up to 3 months.
- Reheating: Thaw overnight in the refrigerator or reheat from frozen on the stovetop until heated through to 165°F. Add a splash of chicken broth if the soup has thickened.
Did You Make This Recipe?
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