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Hearty Chicken, Vegetable & White Bean Soup

by Livestrong_Recipes  |  Feb 11, 2019

Hearty Chicken, Vegetable & White Bean Soup
Photo Credit: JJAVA/ Adobe Stock
  1. PREP
  2. 40 m
  • COOK
  • 1 h
  • 1h 40m

Hearty Chicken, Vegetable & White Bean Soup is a cross between a light stew and a flavorful soup and perfect to pack in a mason jar.



  • 2 1/2 lb Chicken Breast Bone In Skinless
  • 4 tbsp extra-virgin olive oil
  • 3 celery stalk(s)
  • 1 onion
  • 5 carrot(s)
  • 1/2 tsp Sea Salt
  • 1 serving Pure Ground Black Pepper
  • 6 garlic clove
  • 1 1/2 tbsp Thyme, Fresh
  • 4 tbsp Gluten Free All Purpose Baking Flour
  • 64 oz Low Sodium Chicken Stock
  • 1 serving 14.5 Oz Can Organic Diced Tomatoes
  • 2 cups Cannelini Beans Canned
  • 3 cups Baby Spinach Organic
  • 1 tbsp agave nectar
  • 2 tbsp LEMON Juice, Fresh Squeezed


1 Preheat oven to 375 degrees. Place bone-in, skin-on (or skin off) chicken breasts on a sheet pan covered in tinfoil. Skin-on chicken breast is preferred because it helps the chicken to stay tender- and skin is removed before serving to reduce fat.
2 Roast chicken for approximately 35 to 45 minutes or until skin on top is lightly golden brown and chicken is cooked throughout but still really tender. Cook time depends on the size of the chicken breasts- smaller chicken breasts will cook faster.
3 While chicken is roasting, chop the vegetables (celery, onion, and carrots) into small pieces. If possible, add in about ¼ cup chopped celery leaves for extra flavor (these are the leaves found on celery stalks- they are very flavorful). Mince the garlic and chop the fresh thyme (to chop the thyme, remove the leaves from the stems and chop).
4 Once chicken is cooked and cool enough to handle, remove the meat and shred it with your hands. Reserve the juice from the chicken on the sheet pan for the stew. Discard bones and skin. Set meat aside.
5 Heat a large soup pot over medium high heat. Add extra virgin olive oil. Once oil is hot, sauté
6 celery, celery leaves, onions and carrots until soft (about 7 minutes). Add ½ heaping teaspoon salt and plenty of fresh ground black pepper. Add garlic and thyme and stir.
7 Stir in flour and cook for three minutes, stirring frequently. Pour in chicken stock and tomatoes and bring to a gentle simmer. Stir in cannellini beans and continue to simmer for 15 minutes, lowering the heat as needed to keep soup at a simmer.
8 Stir in shredded chicken and spinach leaves. Bring to a simmer and continue simmering for 10 minutes or so.
9 Stir in agave nectar and fresh lemon juice. Taste for seasoning and adjust sea salt and pepper as needed.
10 Pour in a mason jar and enjoy or save for later and simply reheat in the mason jar.