Chicken and White Bean Soup (Hearty, High Protein)
This High Protein Chicken and White Bean Soup is a nourishing one pot dinner that is packed with nutrients and flavor. Tender shredded chicken thighs, creamy cannellini beans, and vegetables. make this the perfect soup for a weeknight dinner or meal prep.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 64 oz chicken broth low sodium
- 1.5 pounds chicken thighs about 4 large pieces, bone in/skin on
- 1 medium onion
- 3-4 carrots
- 4 celery
- 30 ounces cannellini beans 2 cans, low sodium
- 1 cup kale shredded
- ½ teaspoon turmeric
- ¼ cup almond milk
- ½ lemon
All Purpose Seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and sauté for 5-7 minutes until vegetables begin to soften. Add 1 tablespoon of the All Purpose Seasoning and stir to combine.
- Place the chicken thighs skin side down on top of the vegetables. Sprinkle the remaining tablespoon of All Purpose Seasoning over the chicken. Pour in the chicken broth and bring to a boil. Reduce heat to medium low and simmer for 40 minutes or until chicken is cooked through.
- Remove the chicken thighs from the pot and place on a cutting board. Remove and discard the skin and bones. Shred the chicken using two forks then return it to the pot.
- Add the cannellini beans, turmeric and kale. Simmer for an additional 10-15 minutes until kale is wilted and beans are warmed through.
- Stir in the almond milk and lemon juice. Taste and adjust salt and seasoning as needed. Serve warm.
Notes
Notes:
Storing and reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat for about 10 minutes or in the microwave for 1-2 minutes until warmed through.
To freeze: Store in a freezer safe container for up to 3 months and defrost overnight in the refrigerator before reheating. Helpful Tips
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat for about 10 minutes or in the microwave for 1-2 minutes until warmed through.
To freeze: Store in a freezer safe container for up to 3 months and defrost overnight in the refrigerator before reheating. Helpful Tips
- When shredding the chicken, remove and discard the skin — it was there for flavor only and doesn't need to go back into the soup.
- Bone in skin on chicken thighs are recommended for the richest, most flavorful broth. Bone and skin will get discarded when you shred the chicken. However boneless skinless thighs or chicken breast work too if that's what you have on hand — just reduce the cooking time.
- Add turmeric in the last 15 minutes rather than the beginning so it doesn't get lost with the other spices.
- Look for low sodium or no salt added canned beans and chicken broth — this gives you full control over the salt level in your soup.
- Makes 4 generous servings.
Nutrition
Calories: 448kcalCarbohydrates: 42gProtein: 52gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 128mgSodium: 2958mgPotassium: 702mgFiber: 13gSugar: 5gVitamin A: 8628IUVitamin C: 19mgCalcium: 232mgIron: 8mg
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