Description
This Creamy Chicken White Bean Soup is a comforting and hearty dish combining tender shredded chicken, creamy white beans, and a medley of aromatic vegetables simmered to perfection with Italian seasoning. Finished with rich heavy cream and Parmesan cheese, this soup offers a smooth, flavorful experience perfect for any cozy meal.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Ingredients
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or home-cooked)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Base: Heat olive oil and butter in a large soup pot over medium heat. Add diced onion, carrots, and celery and cook for 5 to 7 minutes until the vegetables have softened, creating the flavorful base of the soup.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, releasing its aroma into the mix.
- Season the Vegetables: Add Italian seasoning, crushed red pepper flakes if using, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
- Add Broth and Boil: Pour in the chicken broth and bring the mixture to a gentle boil to start melding flavors.
- Add Chicken and Beans, Simmer: Incorporate the shredded chicken and white beans. Reduce the heat to low and let the soup simmer for 10 to 15 minutes, allowing all flavors to blend beautifully.
- Create Creamy Texture: Lower the heat further and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the soup becomes luxuriously creamy.
- Finish and Serve: Adjust seasoning as needed to taste. Serve the soup hot topped with extra Parmesan cheese or fresh parsley if desired for a delightful finishing touch.
Notes
- For a spicier version, increase the crushed red pepper flakes according to your heat preference.
- Substitute heavy cream with half-and-half or whole milk for a lighter version, but the soup will be less rich.
- Rotate shredded chicken with leftover rotisserie chicken for a quick meal option.
- This soup can also be made in advance and reheated; flavors tend to deepen after resting.
- Serve with crusty bread or a green salad to complete the meal.
