Delicious, comforting, and ready in under an hour!
It’s cold outside, and my cozy, creamy chicken white bean soup will warm you from the inside out. It’s so delicious, and you only need a nice hunk of bread to soak up every drop of the fantastic broth.
This soup is perfectly balanced with a light, brothy creaminess, keeping it comforting but fresh. It is a step up from heavy creamy soups. You can swap out the beans and herbs to make it your own, but try the exact recipe because it’s the perfect combination of chicken, veggies, and creamy broth. I know your whole family is going to love it.
Why will the whole family love it?
Warm, cozy,
Creamy, herby
Broth full of
tender veggies and
Juicy chicken.
What veggies do I need?
The trifecta of finely chopped yellow onions, diced carrots, and diced celery. The combination, aka mirepoix, creates a delicious base for this soup and many others.
Sun-dried tomatoes -we’re keeping the soup creamy but I love the deep, rich, sweet, and smokey flavor these add.
White beans -I love the creaminess of cannellini beans, and they go perfectly in this soup. However, there are several white beans, and you can use your favorite. I typically keep cannellini and great northern beans in my pantry.
What herbs will I use?
Dried thyme and oregano -I use a combination of herbs because they each have different notes. This combination adds a slightly minty, sweet, peppery, earthy flavor, but you can use your favorite herbs. Dill, basil, or marjoram would all be good substitutes.
Salt and freshly cracked black pepper -the magic duo that enhances all the soup flavors.
Garlic cloves -grate or mince the garlic to cook in the veggies for a sweet, garlicky flavor.
What type of chicken can I use?
Boneless skinless chicken thighs –I always use thighs because they stay nice and juicy, but you could use a whole chicken, leftover roasted chicken, or chicken breast.
What fridge and pantry ingredients will I need?
Olive oil – you can use a lightly flavored oil because you use this to saute the veggies.
Butter -I love the flavor this adds to create the roux for the creamy soup. However, you can substitute oil if you like.
All-purpose flour -used with butter to create a roux, but if you’re gluten-free, try rice flour or gluten-free all-purpose flour.
Chicken broth -I use a good quality boxed broth if I don’t have broth in the freezer for the best possible broth.
Heavy whipping cream -the flour thickens the broth, but this makes it smooth and creamy.
What can I use as a garnish?
Freshly grated Parmesan cheese -pairs perfectly with the flavors of the soup and adds a little nutty cheesiness.
Gremolata -anything you add this to will be spectacular, but adding it to this soup adds tons of fresh, herby flavor.
Can I swap out the beans?
If you don’t have white beans or don’t care for them, feel free to swap them out for what you have. Try orzo pasta, elbow noodles, tortellini, gnocchi, or even diced potatoes.
How to make cozy and creamy chicken white bean soup?
In a Dutch oven, add the olive oil, carrots, celery, and onion. Cook over medium heat until soft and tender -about 8 minutes.
Add the garlic to warm through, then stir in the butter and flour to cook for a minute until toasted.
Next, add the chicken, salt, pepper, oregano, thyme, and chicken stock and mix them together. Bring to a boil, then cover the pot with a lid and simmer over low heat for 20-25 minutes.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and add the sun-dried tomatoes, cream, and beans.
Simmer for 10 minutes. Taste and adjust the seasoning if needed.
What can you serve with creamy soup?
I like to top the soup with lots of freshly grated parmesan cheese and gremolata. You could also use feta cheese. The gremolata is the kiss on top that really brightens and brings everything together. Try serving it with my delicious garlic bread, crusty village bread, or an easy baguette. If you like to do soup and sandwiches, try my spanakopita grilled cheese or open-faced pita sandwich. Kali Orexi!
Watch the Video:
Cozy & Creamy Chicken White Bean Soup
Ingredients
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2-3 carrots diced
- 2 celery sticks, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 pound boneless skinless chicken thighs
- 6 garlic cloves, grated
- salt, to taste
- freshly cracked black pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8-10 sun-dried tomatoes, chopped
- 1 (15-oz) can white beans (cannellini or great northern)
- 6 cups chicken broth
- 1 cup heavy whipping cream
- freshly grated Parmesan cheese, to taste
- Gremolata
Instructions
In a large dutch oven add the olive oil, carrots, celery, and onion. Cook over medium heat unti soft and tender.
Add the garlic and warm through until tender. About 8 minutes.
Add the butter and flour and cook for a minute until toasted.
Add the chicken, salt, pepper, oregano, and thyme. Pour the chicken stock over the chicken and veggies and mix together. Bring to a boil and reduce to low heat.
Cover the pot with the lid and simmer for 20-25 minutes.
Remove the chicken and shred using 2 forks. Return the chicken to the pot and add the sun-dried tomatoes, cream, and the beans.
Siammer for 10 minutes. Taste and adjust the seasoning if needed.
Sere topped with Parmesan cheese and gremolata. Kali Orexi!
Notes
Feel free to substitute the white beans with:
- orzo pasta
- gnocchi
- diced potatoes
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