Hearty, protein-packed Chicken Bean Soup! This easy Mediterranean Diet soup recipe is slow-cooker friendly, high in fiber, and the perfect cozy comfort food.🥰
Chicken Bean Soup
Cozy, cozy, cozy. That's the best way to describe this Chicken and White Bean Soup. 🥰
So many soups leave me raiding the pantry an hour later, but not this one. Between the creamy beans and tender chicken, each serving delivers 26 grams of protein, 14 grams of fiber, and healthy fats to keep you satisfied for hours.
The Mediterranean Diet leans more on beans and fish 🐟 than on meat, but here, chicken just works. The balance is key: only about half a serving of chicken per bowl, which lets the beans shine as the true nutritional powerhouse. The chicken adds just enough flavor and heartiness to make this soup irresistible.
It's also the perfect recipe if you're transitioning away from meat forward recipes and want to lean more into the Mediterranean Diet. You'll still get the comfort of chicken, but the beans take center stage-proving just how satisfying plant protein can be.
And if you've been looking for an easy way to eat more beans, this recipe does the heavy lifting. 💪 The Mediterranean Diet encourages at least three servings a week, and with a bowl this cozy, you won't have to think twice.
Beans = Tiny & Mighty
🌱 Nutrient-dense pantry staple: Packed with plant-based protein, fiber, B-vitamins, antioxidants, and minerals like magnesium and iron. Affordable, versatile, and always worth keeping stocked.
🧠 Natural disease fighter: Linked to lower risk of diabetes, cardiovascular disease, and even some cancers-supporting heart, brain, and longevity.
⚖️ Weight-friendly: The protein + fiber combo stabilizes blood sugar, curbs cravings, and keeps you full. Bean eaters even tend to have smaller waistlines and lower body fat.
💓 Heart smart: Soluble fiber binds cholesterol, while potassium balances sodium and supports healthy blood pressure.
Every other Monday, my sister and her family join us for dinner, and this dish is one of my go-tos. It's simple, cozy, and always a hit. I pair it with a fresh salad and my favorite pumpkin bars for a low maintenance weeknight meal that still feels special.
This is comfort food you can feel good about-warm, filling, and nourishing in every spoonful.
Enjoy,
Instructions
Cook the soup base low & slow
Stir in final ingredients
Garnish and enjoy!
FAQ
No problem! Use 1 cup chopped onion, ½ cup celery, and ½ cup carrot instead.
Yes! Skip the chicken and use vegetable broth. Add an extra can of beans for protein and thickness. I recommend using at least two kinds of white beans to add texture.
Top Tip
Make a double batch and throw one in the freezer! This soup freezes great for up to three months. Just pull it out, defrost in fridge, and heat up on the stove top. Voila!
📖 Recipe
Ingredients
- 6 cups fat-free chicken broth
- 1 bag frozen mirepoix or chopped onion, carrot, celery
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 bay leaves
- 6 ounces boneless, skinless chicken breast
- 2 whole sprigs fresh parsley (plus more for garnish)
- 2 cans great northern,cannili, or navy beans (drained and rinsed)
- 2 tablespoon Extra Virgin Olive Oil
Instructions
Start the soup base
- In a large soup pot or slow cooker, combine broth, mirepoix, salt, pepper, bay leaves, chicken breast, and parsley sprigs.
Cook low and slow
- Simmer on low for at least 6 hours, until chicken is easily shredded.
Finish the soup
- About 20 minutes before serving remove bay leaves and parsley sprigs.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in beans and EVOO.
Garnish and serve
- Ladle into bowls, garnish with fresh parsley, and enjoy.
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