Lemon Chicken White Bean Soup
User Reviews
5
Lemon Chicken White Bean Soup
Description
This Lemon Chicken White Bean Soup recipe starts by gently sautéing celery, onion, and carrot in olive oil until softened, then adding garlic and flour to build a base that thickens the broth slightly. Chicken broth is stirred in carefully, creating a smooth, savory foundation enriched with Italian seasoning. White beans and uncooked macaroni pasta are added, and the soup simmers to tenderize the pasta and blend flavors thoroughly.
Cooked chicken is incorporated near the end along with lemon juice and fresh baby spinach, which wilts into the hot soup, adding vitamins and color. The lemon juice provides a noticeable yet balanced citrus brightness that lifts the savory and mildly herbal notes. Salt and pepper are adjusted to taste for seasoning. The finished soup presents a mix of textures: creamy beans, al dente pasta, tender chicken, and soft spinach.
This soup suits a lunch or light dinner, especially when a soothing broth with a hint of citrus is desired. The notes advise that reheating may require additional broth due to pasta and beans absorbing liquid, and low-sodium broth is recommended for those sensitive to salt. This dish reflects a wholesome, home-cooked style, suitable for meal prepping and storing.
Ingredients
- 1 tablespoon olive oil
- 2 ticks celery chopped small
- 1/2 medium onion chopped
- 2 medium carrot peeled & chopped small
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 (15 fluid ounce) can White beans drained
- 3/4 cup macaroni pasta or ditalini pasta, uncooked
- 2 cups chicken cooked or rotisserie
- 1 tablespoon lemon juice (or more, to taste)
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.
- Add in the garlic and cook for 30 seconds.
- Stir in the flour and cook for about a minute.
- Slowly pour in the chicken broth while stirring so the flour dissolves.
- Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil.
- Give it a stir, and then cover the pot with the lid slightly ajar. Reduce the heat and simmer for 10 minutes (stir it a couple of times to ensure the pasta isn't sticking to the bottom of the pot as it cooks).
- Add in the chicken, lemon juice (I add 2+ tablespoons since I like it very lemony), and spinach. Cook for another few minutes until it's heated thorough and the spinach has wilted. Season with salt & pepper as needed.
Notes
- Beans and pasta absorb broth after cooking; add extra chicken broth when reheating to restore soup consistency.
- Use low-sodium chicken broth if monitoring salt intake.
- Nutritional information should be considered an estimate as ingredients can vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 934mg | 39% |
| Potassium | 897mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 4414IU | 88% |
| Vitamin C | 23mg | 26% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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