This Creamy Chicken and White Bean Soup with Spinach is the kind of dinner you can easily pull together on a weeknight without giving it too much thought. It doesn't require a dozen steps or a grocery list full of things you don't normally keep around. It uses what you probably already have in your kitchen - leftover chicken, a can of beans, some fresh veggies, a little broth, and a splash of cream.
Everything simmers into a warm, nourishing bowl of soup that feels satisfying without being heavy, and it comes together fast enough that you can make it start to finish before you even think about ordering takeout.
I love it when a simple pot of soup can turn leftover chicken into something that feels fresh and intentional. This recipe makes enough for dinner and lunch the next day. And honestly, the leftovers always have even better flavor.
The beans give the broth more body overnight, the flavors settle in, and it becomes one of those meals you look forward to reheating.
If you've made my Roasted Split Chicken Breasts earlier in the week, it slips into the pot with everything else and turns this into a healthy, nutritious meal you can have on the table in about twenty minutes.
~ Holly ❤️
Let's Gather up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Cooked chopped chicken- Leftover roasted split chicken breasts bring so much flavor to the soup. It's incredibly convenient when you've already prepped them earlier in the week. Rotisserie chicken works too and saves time on busy nights.
- White beans- Cannellini or Great Northern beans work well here. They soften into the broth and give it a little more body without needing flour or a roux.
- Chicken broth- Use a broth you actually enjoy - homemade works great, and Knorr Chicken Bullion is a solid shortcut.
- Heavy cream or half-and-half- Makes the soup velvety and rich without feeling over the top.
- Spinach- Adds color, freshness, and balance.
- Onion, carrot, and celery- The onion, celery, and carrot are the base of the whole soup. Letting them soften fully gives you that classic, slow-simmered flavor without actually needing hours on the stove.
- Garlic- Garlic adds a deeper layer of flavor that you can't really replace. It only needs a minute in the pan to bring out its aroma, and that small step makes the whole soup taste richer and more balanced.
- Crushed red pepper (optional)- A pinch of crushed red pepper adds just a little warmth without making the soup spicy. It's completely optional, but it brings a nice balance to the creaminess if you like a tiny bit of heat.
- Parmesan or a Parmesan rind- A rind gives the broth depth, but grated Parmesan works just fine.
- Lemon- Brightens everything at the end.
Tips for Success
- Use leftover roasted chicken to make this a meal that can be whipped up in under 30 minutes.
- Let the vegetables fully soften - it makes a big difference.
- Don't skip the Parmesan. It rounds out the broth.
- Taste before salting. The broth, beans, and cheese all add salt on their own.
- Add the spinach at the very end to keep it bright.
Instructions
Start by softening your onion, carrot, and celery in a little olive oil. This is the part that builds the base flavor, so don't rush it.
Add the garlic and a pinch of crushed red pepper, then pour in the chicken broth and parmesan rind if you are using it.
Once everything comes to a gentle simmer, stir in the chopped cooked chicken and the white beans.
The spinach goes in right at the end - it only needs a minute to wilt.
Finish with the half-and-half and Parmesan. Adjust the seasoning to taste. A squeeze of lemon right before serving brings the whole bowl to life.
Frequently Asked Questions
You can use half-and-half or even whole milk, though the broth won't be quite as silky. If you need it dairy-free, coconut milk is the best swap.
Not in this recipe. Great Northern or cannellini beans hold their shape but soften just enough to give the broth body.
The beans naturally thicken the broth as they simmer. If you want it even thicker, mash a few beans against the side of the pot.
Cream-based soups can separate when thawed, so it's best enjoyed fresh. If you want to freeze it, leave out the cream and add it when reheating.
Serving Suggestions
This soup is filling on its own, but a small side can make it feel like a complete meal. I usually serve it with a Simple Caesar Salad, since the crisp greens balance the creaminess of the soup really well. Cheddar Bay Biscuits are another delicious option if you want something warm to go alongside, and even a handful of Homemade Croutons works if you just want a little something for crunch.
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Creamy Chicken and White Bean Soup with Spinach
Ingredients
- 1-1½ cups cooked chopped chicken
- 1 tablespoon olive oil
- ½ small onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1-2 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 15-oz can white beans, drained
- 1 cup chopped spinach
- ¼ teaspoon crushed red pepper optional
- Salt and pepper to taste
- Parmesan rind or 2- 3 tablespoons grated Parmesan
- Lemon wedges for serving
Instructions
- Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery and cook until softened.
- Stir in garlic and crushed red pepper; cook about 30 seconds.
- Add chicken broth and Parmesan rind if using. Bring to a gentle simmer.
- Stir in the cooked chicken and white beans.
- Add spinach and let it wilt into the soup.
- Add half-and-half and Parmesan; simmer 5-10 minutes.
- Season with salt and pepper.
- Serve with lemon and extra Parmesan.
Notes
Nutrition Facts
Approximate per serving — based on 2 servings| Calories | ~520 |
| Protein | ~36g |
| Carbs | ~29g |
| Fat | ~30g |
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