Chicken White Bean Soup
Made with onions, carrots, garlic, fresh thyme, butter beans, pasta, and rotisserie chicken in a savory, lemony broth.
Ingredients
- 2 tablespoon butter
- 1 cup diced onion about ½ onion
- ½ cup sliced carrots
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- 6 cups chicken broth
- 2 15 oz cans butter beans, drained & rinsed
- ¾ cup short-cut pasta
- 2-3 cups rotisserie chicken shredded
- 3 cups baby spinach roughly torn
- Splash lemon juice
- Salt & pepper to taste
Instructions
- Prep Ingredients: Dice onion, slice carrots, and rinse the beans.
- Sauté Vegetables: In a soup pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and a sprinkle of salt & pepper. Cook for about 4 minutes.
- Add Aromatics: Stir in thyme and garlic, cooking 1 minute more until fragrant.
- Add Liquid, Beans, & Pasta: Pour in chicken broth and add the beans and pasta. Bring to a medium-high simmer. Cook for 15 minutes, stirring occasionally to prevent the pasta from sticking.
- Add Chicken: Stir in the shredded chicken and simmer 5 minutes longer.
- Finish Soup: Add spinach, a splash of lemon juice, and adjust seasoning to taste. Stir for one minute until spinach has wilted.
- Serve: Remove from heat and ladle into bowls. Enjoy warm.
Notes
- For a silkier texture, smoosh a few of the beans against the side of the pot while simmering.
- Taste as you go! With the butter, beans, and chicken broth, you may need less seasoning than expected.
- Nutrition values are and estimate only.
Nutrition
Calories: 320kcalCarbohydrates: 29gProtein: 29gFat: 9gSaturated Fat: 4gFiber: 6gSugar: 3g
Tried this recipe?Let me know how it was!