Hearty High-Protein Chicken Soup With Beans – A Cozy Meal Prep Staple

Hearty High Protein Chicken Soup with Beans

This bean and chicken soup is a hearty, cozy dish that delivers both protein and fiber in every bowl. It draws inspiration from a dense bean salad made with chicken, transforming those same satisfying flavors into a warm, comforting soup.

this …

The result is a bowl filled with tender vegetables, a savory broth, and plenty of layered flavor. Whether you are feeding a family on a busy weeknight or prepping lunches for the days ahead, this soup brings real nourishment to the table without demanding hours of effort.

Why I Love This Recipe

I keep coming back to this soup because it hits that sweet spot between healthy comfort food and genuine satisfaction. On cold winter days, there is nothing better than a warm bowl that fills you up without weighing you down.

Because it is high in fiber and protein, it manages to be light yet filling at the same time. I also love that it tastes even better the next day, which means one batch can easily supply a full week of healthy lunches.

That make ahead quality is what makes it such a staple in my kitchen during the colder months.

Ingredients

Here is what you will need to make this soup. Exact quantities are listed in the recipe card at the bottom of this article.

Bone broth: I prefer bone broth because it adds extra protein, but chicken stock, another favorite broth, or vegetable broth all work well here. You will need 32 oz, divided.

Beans: A variety of beans works best for flavor and texture. I use chickpeas, black beans, kidney beans, and white beans (cannellini or Great Northern beans). Canned beans make this recipe quick and convenient. Each can is 15 oz, rinsed before using.

Tomato paste: One tablespoon of tomato paste creates a flavorful base and helps thicken the soup as it simmers.

Garlic: Two cloves of minced garlic give the broth a savory boost.

Yellow onions: Three quarters of a cup of chopped yellow onions adds depth and sweetness.

Lemon juice: A squeeze of lemon juice over the finished soup brightens all the flavors.

Carrots and celery: One cup each of chopped carrots and celery adds the classic chicken soup flavor, a sweet and savory balance, and welcome texture.

Spinach: Two ounces of chopped spinach stirred in at the end adds color and nutrients. You can swap it for kale or other favorite soup greens.

Salt and pepper: Added to taste at the end of cooking.

Cooked chicken: One pound of chopped rotisserie chicken is the easiest option. Leftover oven baked boneless chicken breasts also work perfectly.

Fresh herbs: Fresh dill and parsley are recommended for garnish. Cilantro is a good alternative if that is what you have on hand.

Olive oil: One and three quarter tablespoons for sauteing the vegetables.

How to Make Chicken Soup with Beans

Follow these step by step instructions for the best results.

The recipe card at the bottom of this article lists the exact cooking time and temperatures.

Step 1: Sautee Onions

Drizzle the olive oil into a large Dutch oven or large pot and heat it over medium heat.

Add the chopped onions and cook them for 5 to 7 minutes, until they are slightly caramelized. This step builds the foundation of flavor for the entire soup.

Step 2: Add the Tomato Paste and Garlic

Add the tomato paste and minced garlic to the onions.

Mix everything together and stir for about 30 seconds, letting the tomato paste coat the vegetables and the garlic become fragrant.

Step 3: Carrots, Celery, Broth

Add a small amount of the chicken broth to loosen up the garlic and onion mixture. Then add the carrots and celery.

Saute for about 5 to 7 minutes, or until the vegetables begin to caramelize slightly. This slow caramelization adds richness to the finished soup.

Step 4: Add Beans and Cook the Soup

Stir in all the rinsed beans and the remaining broth. Bring the soup to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes.

Stir in the cooked chicken and chopped spinach, then season with a squeeze of lemon juice and salt and pepper to taste.

Allowing the onions, garlic, carrots, and celery to caramelize slowly during the earlier steps adds deep flavor and helps thicken the soup naturally as it finishes cooking.

Substitutions

This recipe is very adaptable. Try other hearty vegetables such as leeks, potatoes, parsnips, or turnips in place of or alongside the carrots and celery. Turkey sausage or chicken sausage can replace the cooked chicken for a different flavor profile.

For a vegetarian version, simply leave out the chicken and use a high protein legume such as lentils to keep the protein content strong.

These swaps make it easy to adjust the soup based on what you have in your pantry or what your family prefers.

Variations

If you want to switch things up, here are three variation ideas that each take the soup in a different direction:

• Spicy: Add chopped green chiles for a warming kick that pairs beautifully with the beans.
• Italian: Stir in diced tomatoes and fresh basil, then top each bowl with grated Parmesan cheese for a classic Italian flavor.
• Mediterranean: Saute the garlic with cumin and coriander, add diced tomatoes, and finish with crumbled feta cheese on top.

Equipment

A large soup pot is all you really need for this recipe. I recommend a Dutch oven because it holds heat evenly and gives you plenty of room for sauteing the vegetables before the broth and beans go in.

A Dutch oven also transitions easily from stovetop to table, which makes serving simple on busy nights. If you do not have a Dutch oven, any large, heavy bottomed pot will work just fine.

Storage

Leftovers store beautifully. Keep them in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in 60 second increments, stirring between each interval, until heated through.

For larger portions, reheat on the stove over medium heat, stirring occasionally. The soup also freezes well. Transfer cooled soup to freezer safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Top Tip

My top tip is to prepare this soup a day ahead of when you plan to serve it. Giving it overnight time in the refrigerator allows the flavors to meld together and the soup to thicken naturally.

The beans absorb more of the broth and seasonings, and every bowl tastes richer and more balanced. This make ahead approach also makes weeknight dinner or lunch prep much easier, since the work is already done.

Other Healthy Chicken Soup Recipes to Try

If you enjoyed this recipe, there are plenty of other healthy chicken soup recipes worth exploring on the blog. Each one offers a different take on wholesome, protein packed comfort food.

Pairing

This chicken soup with beans is hearty enough to stand on its own, but it also pairs well with a few simple side dishes. A slice of crusty bread or a warm dinner roll is perfect for soaking up the savory broth.

A light green salad with a simple vinaigrette adds freshness and crunch alongside the rich soup. For something heartier, try serving it with a grilled cheese sandwich or a side of roasted vegetables.

I also like a bowl of brown rice or quinoa on the side for extra fiber and staying power. Whatever you choose, the goal is to keep the meal balanced and satisfying without overshadowing the soup itself.

A wedge of lemon on the side is a nice touch for anyone who wants an extra squeeze of brightness.

Recipe Card

Hearty High Protein Chicken Soup with Beans

Prep Time: 10 minutes, Cook Time: 30 minutes, Total Time: 40 minutes, Servings: 6

Ingredients:

• 1 3/4 tablespoon olive oil
• 3/4 cup yellow onions, chopped
• 1 tablespoon tomato paste
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 32 oz chicken broth, divided
• 15 oz chickpeas, rinsed
• 15 oz kidney beans, rinsed
• 15 oz black beans, rinsed
• 15 oz white beans, rinsed
• 2 oz spinach, chopped
• 1 pound rotisserie chicken, chopped
• 2 cloves garlic, minced

Instructions:

1. Drizzle the olive oil in a large pot. Heat over medium heat. Add the chopped onions and cook for 5 to 7 minutes until slightly caramelized.
2. Stir in the tomato paste and garlic. Mix with the onions and stir for about 30 seconds.
3. Add a small amount of chicken broth to loosen the garlic and onion. Add the carrots and celery. Saute for about 5 to 7 minutes or until slightly caramelized.
4. Stir in the beans and remaining broth. Bring to a boil. Reduce heat to simmer. Cook for 15 to 20 minutes. Stir in the cooked chicken and chopped spinach. Season with a squeeze of lemon juice and salt and pepper to taste.

Nutrition (per serving): Calories 485, Carbohydrates 43g, Protein 37g, Fat 14g

FAQs

Hearty High-Protein Chicken Soup with Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Hearty High Protein Chicken Soup with Beans This bean and chicken soup is a hearty, cozy dish that delivers both protein and fiber in every bowl. It draws inspiration from a dense bean salad made with chicken, transforming those same satisfying flavors into a warm, comforting soup.

• Total Time: 40 min
• Yield: 6 1x

Ingredients

Scale 1x2x3x

1 ¾ tablespoon olive oil
¾ cup yellow onions, chopped
1 tablespoon tomato paste
1 cup celery, chopped
1 cup carrot, chopped
32 oz chicken broth, divided
15 oz chickpeas, rinsed
15 oz kidney beans, rinsed
15 oz black beans, rinsed
15 oz white beans, rinsed
2 oz. spinach, chopped
1 pound rotisserie chicken, chopped
2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

1-Drizzle the olive oil in a large: Drizzle the olive oil in a large pot. Heat the oil over medium heat. Add the chopped onions and cook for 5-7 minutes until slightly caramelized.
2-Stir in the tomato paste and garlic: Stir in the tomato paste and garlic. Mix with the onions and stir for about 30 seconds.
3-Add a small amount of chicken broth: Add a small amount of chicken broth to loosen up the garlic and onion. Add the carrots and onions. Saute for about 5-7 minutes or until slightly caramelized.
4-Stir in the beans and remaining broth: Stir in the beans and remaining broth. Bring the soup to a boil. Reduce the heat to simmer. Cook for 15-20 minutes. Stir in the cooked chicken and chopped spinach. Season with a squeeze of lemon juice and salt and pepper to taste.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 10 min
• Cook Time: 30 min
• Method: stovetop

Nutrition

• Calories: 485
• Fat: 14g
• Carbohydrates: 43g
• Protein: 37g