Slow-Cooked Chicken and White Bean Soup with Herbs
A deeply flavorful, herb-infused soup with tender chicken and white beans simmered to perfection, creating a comforting keto-friendly meal. This italian-inspired soups ready in about 55 minutes pairs chicken thighs, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1.5 pounds, skinless and boneless chicken thighs
- 1/2 cup, diced onion
- 1/2 cup, diced carrots
- 1/2 cup, diced celery
- 3 cloves, minced garlic
- 1 teaspoon, chopped rosemary
- 1 teaspoon, chopped thyme
- 4 cups low-sodium chicken broth
- 1 can (15 ounces), drained and rinsed cannellini beans
- 1/4 cup heavy cream
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery, and cook for 5 minutes until vegetables are tender.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 teaspoon chopped rosemary and 1 teaspoon chopped thyme, then add 1.5 pounds chicken thighs and cook for 3 minutes to sear the chicken.
- Step 3: Pour in 4 cups low-sodium chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
- Step 4: Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot along with 1 can (15 ounces) drained and rinsed cannellini beans. Stir in 1/4 cup heavy cream and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 5 minutes to heat through.
Frequently asked questions
How long does Slow-Cooked Chicken and White Bean Soup with Herbs take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Cooked Chicken and White Bean Soup with Herbs?
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 chicken thighs from drying out.
Can I substitute ingredients in Slow-Cooked Chicken and White Bean Soup with Herbs?
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 Slow-Cooked Chicken and White Bean Soup with Herbs 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 Slow-Cooked Chicken and White Bean Soup with Herbs?
Italian soups 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.
What others are saying
- ★★★★★
Perfect winter comfort food! The slow cooker did all the work, and the herbs made the soup smell like a Tuscan garden. Leftovers tasted even better.
- ★★★★★
The slow-cooked chicken was fall-off-the-bone tender, and the white beans added the perfect creaminess. Made this for my Italian nonna, and she said it tasted like her grandmother's recipe!
- ★★★★☆
Delicious base, but I found it slightly bland without extra lemon zest. Added a handful of fresh parsley and it came alive—would make it again with that tweak.
