Creamy Chicken & White Bean Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety, protein-packed soup featuring tender chicken, white beans, and seasonal vegetables, finished with a hint of lemon zest. This mediterranean-inspired whole30 ready in about 65 minutes pairs skin removed bone-in chicken thighs, avocado oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (9 ratings) Prep: 20 min Cook: 45 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat. Season 1.25 lbs bone-in chicken thighs (skin removed) with 1/2 tsp sea salt and 1/4 tsp black pepper, then sear for 4 minutes per side until golden brown and cooked through, then remove and set aside.
  2. Step 2: Add 3 diced medium carrots, 1 diced medium zucchini, and 1 diced small fennel bulb to the pot. Sauté for 5 minutes until slightly softened, stirring frequently. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
  3. Step 3: Pour in 4 cups chicken bone broth, return chicken thighs to the pot, and bring to a gentle simmer. Add 1 can (15 oz) rinsed cannellini beans, reduce heat to low, and simmer uncovered for 25 minutes until chicken is very tender and flavors meld.
  4. Step 4: Discard chicken bones, shred chicken meat, and return to the pot. Stir in 1 tsp lemon zest, 2 tbsp chopped fresh dill, 1/2 tsp sea salt, and 1/2 tsp black pepper. Simmer for 5 more minutes until heated through and flavors are bright.

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Frequently asked questions

How long does Creamy Chicken & White Bean Vegetable Soup take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Chicken & White Bean Vegetable Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Creamy Chicken & White Bean Vegetable Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Chicken & White Bean Vegetable Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Chicken & White Bean Vegetable Soup?

Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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