Bad Day? Lemon Chicken White Bean Soup Fixes it in 35

Okay, so, picture this: it’s a chilly evening, you’re craving something warm and comforting but, like, *fast*. I totally get it! I’m the queen of wanting deliciousness without spending all day in the kitchen. That’s why I’m SO excited to share my Lemon Chicken White Bean Soup recipe with you!

Seriously, this soup is a game-changer. It’s packed with flavor – that bright lemon zing just wakes everything up – plus it’s super healthy and filling. We’re talking protein, fiber, all the good stuff. And the best part? You can whip it up in under 40 minutes! I used to think amazing soups needed hours of simmering, but trust me, this one proves you wrong. My grandma always had a pot of soup going, and this reminds me of those cozy days, but, you know, streamlined for my crazy life. This Lemon Chicken White Bean Soup is about to become your new go-to for a quick, easy, and totally satisfying meal. You’re gonna love it!

Why You’ll Love This Lemon Chicken White Bean Soup

Seriously, this isn’t just *any* soup recipe. Here’s why you’re gonna be obsessed:

Quick and Easy

Um, hello, 35 minutes from start to finish? Yes, please! Perfect for those nights when you’re starving but don’t wanna order takeout *again*.

Flavorful and Comforting

That bright lemon flavor? It’s like sunshine in a bowl! And the herbs just make it extra cozy and delicious. Total comfort food vibes, I swear.

Healthy and Nutritious

We’re talking loads of protein from the chicken and fiber from the beans. It’s a soup that’s actually good for you! Win-win!

Versatile

Don’t be afraid to get creative! Throw in some zucchini, swap the macaroni for ditalini, or add some kale. It’s your soup, make it your own!

Ingredients for Lemon Chicken White Bean Soup

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing soup. Don’t worry if you don’t have *everything* – substitutions are totally fine! But trust me, this combo is magic. Oh! And I always try to prep everything before I start cooking, it just makes life easier, you know?

Olive Oil

You’ll want 1 tablespoon. I usually just eyeball it, tbh.

Celery

Grab 2 sticks and chop them small. Nobody wants big chunks of celery, right?

Onion

Half a medium onion, also chopped. I like using yellow onions, but white works too!

Carrots

Two medium carrots, peeled and chopped small, just like the celery.

Garlic

Three cloves, minced. I’m a garlic fiend, so sometimes I add an extra clove. Oops!

Flour

Two tablespoons. This helps thicken the soup a bit. You can use gluten-free flour too!

Chicken Broth

Six cups. I always use low-sodium because I like to control the saltiness myself.

Italian Seasoning

Just 1/4 teaspoon. It adds that perfect little somethin’ somethin’.

White Beans

One 15-ounce can, drained. Cannellini beans are my fave, but Great Northern work too!

Pasta

3/4 cup uncooked macaroni or ditalini. Ditalini is so cute, I love it!

Cooked Chicken

Two cups cooked or rotisserie chicken, shredded or diced. Rotisserie chicken is my shortcut secret weapon!

Lemon Juice

One tablespoon, or more to taste. Don’t skimp on the lemon, it’s what makes the soup POP!

Spinach

Two cups packed fresh baby spinach. It wilts down to almost nothing, so don’t be scared by the volume!

Salt and Pepper

To taste, of course! Don’t forget to season!

How To Prepare Lemon Chicken White Bean Soup

Okay, now for the fun part! Let’s actually make this soup! Don’t worry, it’s super easy, I promise. Just follow these steps and you’ll have a pot of deliciousness in no time. I always like to read through the whole recipe once before I start, just so I know what’s coming. You’ll want a nice big soup pot for this.

Sauté the Vegetables

First, drizzle that tablespoon of olive oil into your soup pot and turn the heat to medium-high. Then, toss in the chopped celery, onion, and carrots. We’re gonna sauté these for about 5 to 7 minutes, until they start to soften and the onions become translucent. Stir them around every so often so they don’t burn! This step builds a really nice flavor base for the whole soup.

Add Garlic and Flour

Next, add in the minced garlic and cook for just about 30 seconds, until it smells amazing – but be careful not to burn it! Burnt garlic is NOT what we want. Then, stir in the flour and cook for about a minute. This is gonna help thicken the soup a little bit, so don’t skip this step!

Simmer the Soup

Now, slowly pour in the chicken broth while stirring constantly. This is important! You don’t want any lumps of flour floating around. Once the broth is in, add the Italian seasoning, drained white beans, and the pasta. Turn the heat up to high and let the soup come to a boil. Once it’s boiling, give it a stir, then cover the pot with the lid slightly ajar. Reduce the heat to low and let it simmer for about 10 minutes. Make sure you stir it a couple of times during that time to make sure the pasta doesn’t stick to the bottom of the pot. No one likes stuck pasta!

Finish the Lemon Chicken White Bean Soup

Almost there! Now, add in the cooked chicken, lemon juice, and fresh spinach. Cook for another few minutes, until everything is heated through and the spinach has wilted. The spinach wilts super fast, so it won’t take long. Finally, season with salt and pepper to taste. Give it a taste and see if you want more lemon juice! And that’s it! You’ve made Lemon Chicken White Bean Soup! High five!

Tips for the Best Lemon Chicken White Bean Soup

Want to take your soup from “good” to “OMG amazing?” Here are my top tips for making the *best* Lemon Chicken White Bean Soup ever! These are the little things I’ve learned along the way, and they really make a difference. Trust me!

Don’t Overcook the Pasta

Seriously, nobody likes mushy pasta! Make sure you cook it al dente – that means it should still have a little bite to it. It’ll continue to cook a bit in the hot soup, so err on the side of undercooked.

Adjust Lemon Juice to Taste

The lemon is what makes this soup special, so don’t be afraid to experiment! I usually start with a tablespoon, but sometimes I add more for an extra zing. Taste as you go and find your perfect lemon balance!

Use Fresh Spinach

Okay, this is a must! Fresh spinach wilts beautifully and adds a lovely flavor. Frozen spinach just doesn’t have the same magic. Plus, it’s packed with nutrients! Bonus!

Lemon Chicken White Bean Soup Variations

Okay, so you’ve made the basic soup and you’re loving it (I hope!), but what if you want to mix things up a little? No problem! This soup is super adaptable. Here are a few ideas to get your creative juices flowing. Don’t be afraid to experiment and find your own perfect combo!

Add Different Vegetables

Seriously, this soup is a veggie-lover’s dream! Zucchini, kale, bell peppers… throw ’em in! Just chop them up and add them along with the spinach. It’s a great way to use up whatever veggies you have in the fridge. I’ve even added broccoli before, and it was surprisingly good!

Use Different Herbs

Italian seasoning is great, but why stop there? Fresh dill or parsley would be amazing in this soup! Just chop them up and stir them in at the end, along with the spinach and lemon juice. Fresh herbs really brighten up the flavor.

Spicy Lemon Chicken White Bean Soup

Want to add a little kick? A pinch of red pepper flakes will do the trick! Just add them in along with the Italian seasoning. Not too much, though, unless you *really* like it spicy! You can always add more, but you can’t take it away, you know?

FAQ About Lemon Chicken White Bean Soup

Got questions? I’ve got answers! Here are a few of the most common things people ask me about this Lemon Chicken White Bean Soup. Hopefully, this clears everything up! And if you still have questions, just leave a comment below!

Can I freeze Lemon Chicken White Bean Soup?

Yep, you sure can! But here’s the thing: the pasta might get a little softer after freezing and thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave. You might need to add a little extra chicken broth, as the pasta tends to soak up the liquid.

Can I make Lemon Chicken White Bean Soup in a slow cooker?

Totally! Slow cookers are my best friends! To make this in a slow cooker, sauté the veggies as directed, then transfer them to the slow cooker. Add the chicken broth, Italian seasoning, and white beans. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes, add the pasta, chicken, lemon juice, and spinach. Cook until the pasta is tender and the spinach has wilted. Easy peasy Lemon Chicken White Bean Soup!

Can I use dried beans instead of canned in Lemon Chicken White Bean Soup?

Absolutely! Dried beans are awesome! You’ll need about 1 cup of dried white beans. Rinse them, then soak them in water overnight. The next day, drain the beans and cook them in a pot of boiling water until they’re tender – usually about an hour or so. Then, you can add them to the soup just like you would the canned beans. Just remember, dried beans take a bit more planning ahead, but they’re totally worth it!

Serving Suggestions for Lemon Chicken White Bean Soup

Okay, so you’ve got this amazing Lemon Chicken White Bean Soup… now what? Here are a couple of ideas for what to serve alongside it to make it a complete meal. Because soup is great, but soup *with* something else? Even better!

Crusty Bread

Seriously, you HAVE to have some crusty bread for dipping! It’s the perfect way to soak up all that delicious broth. I like a good sourdough or baguette. Toasted or not, you can’t go wrong!

Side Salad

A simple green salad is a great way to add some extra veggies to your meal. Just toss some lettuce with your favorite dressing. A little vinaigrette would be perfect! Keeps things light and fresh, you know?

Storage and Reheating Instructions for Lemon Chicken White Bean Soup

Made a big batch of soup? Awesome! Leftovers are the best! Here’s how to store and reheat your Lemon Chicken White Bean Soup so it tastes just as good as the first time. Trust me, I’m a pro at leftovers!

Storing Leftovers

Just pop it in an airtight container and keep it in the refrigerator. It’ll stay good for about 3-4 days. Easy peasy!

Reheating Instructions

You can reheat it on the stovetop or in the microwave – whatever’s easiest for you! If it’s a little thick, just add a splash of chicken broth to loosen it up. Nobody likes gluey soup!

Nutritional Information for Lemon Chicken White Bean Soup

Okay, so everyone always asks about calories and stuff, right? Well, here’s the deal: I’m not a nutritionist, and honestly, the nutritional info for this Lemon Chicken White Bean Soup is just an estimate. It really depends on the exact ingredients you use – like, what kind of chicken broth, what brand of beans, you get the idea.

So, just keep in mind that this is a rough guide. If you’re super strict about your macros, you might wanna plug the recipe into a proper nutrition calculator yourself. But hey, it’s got chicken, beans, and veggies… it’s gotta be pretty good for ya, right? I wouldn’t stress too much about it. Just enjoy your soup!

Enjoy Your Lemon Chicken White Bean Soup!

Alright, that’s it! You’ve officially made my Lemon Chicken White Bean Soup! I really hope you love it as much as I do! If you try it, please, *please* leave a comment below and let me know what you think! And hey, if you’re feeling social, snap a pic and tag me on Instagram! I love seeing your creations! Happy slurping!

Print