Creamy Chicken and White Bean Soup with Spinach
A quick and creamy chicken and white bean soup made with simple ingredients and leftover roasted chicken. Warm, comforting, and ready in about 20 minutes.
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 |