A pot of lemony chicken soup is a good argument for keeping dinner simple: chicken, white beans, vegetables, and enough brightness to make leftovers feel like a plan rather than an apology.
Lemon Chicken and White Bean Soup
Estimated yield: 6 servings. Estimated preparation: 20 minutes. Estimated cooking: 35–45 minutes. No added sugar; no cream or flour needed.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 medium carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
1½ pounds boneless, skinless chicken thighs
6 cups unsalted homemade chicken stock, plus more if needed
3 cups cooked white beans, drained, or two 15-ounce cans with simple ingredients, drained and rinsed
4 packed cups chopped kale, tough stems removed
Finely grated zest of 1 washed lemon, avoiding the bitter white pith
2 tablespoons fresh lemon juice, plus more to taste
¼ cup chopped fresh parsley
½ teaspoon fine salt to start, then adjust to taste
¼ teaspoon black pepper, or to taste
Cook dried beans fully before adding them; this recipe does not cook dried beans from scratch. Plain canned beans are an optional minimally processed convenience. For a fully homemade version, use beans cooked from dry and homemade stock.
How to make it
Heat the oil in a large heavy pot over medium heat. Add onion, carrots, and celery. Cook, stirring, until beginning to soften, about 8–10 minutes. Add garlic and thyme and stir for about 30 seconds.
Add the stock, bay leaf, chicken, salt, and pepper. Bring to a gentle simmer. Cook until the thickest part of the chicken reaches 165°F on a food thermometer; begin checking after about 20 minutes. Time varies with the size of the pieces.
Transfer cooked chicken to a clean plate and shred with two forks. Remove the bay leaf.
Add the cooked beans and kale to the pot. Simmer until the kale is tender, about 5–8 minutes. Return the chicken and any juices to the pot and heat through. Add more stock if the soup is thicker than you prefer.
Turn off the heat. Stir in lemon zest, the initial 2 tablespoons of lemon juice, and parsley. Taste before adding more lemon, salt, or pepper.
Whole-food swaps
Use spinach instead of kale, stirring it in near the end until wilted. For a thicker texture, mash a small portion of the cooked beans into the broth. Use unsalted stock so seasoning stays in your hands. If serving alongside bread, choose a version that fits your household’s dietary needs.
Storage and reheating
Divide leftovers into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep the refrigerator at 40°F or below. Use refrigerated leftovers within 3–4 days or freeze for longer storage. Reheat leftovers to 165°F throughout; bring reheated soup to a boil.
CDC chicken temperature guidance · USDA leftover storage · USDA reheating guidance
For more whole-food meal ideas, explore 15 fiber-rich foods and our recipe collection.
