White Bean Chicken Soup
Cozy Up with the Best White Bean Chicken Soup
Looking for a hearty, flavorful soup that’s both comforting and surprisingly easy to make? Look no further than our White Bean Chicken Soup! This isn’t your average soup – it’s a delightful blend of savory bacon, tender potatoes, and creamy white beans, all simmered in a rich chicken broth. It’s the perfect meal for a chilly evening, a comforting lunch, or even a simple weeknight dinner.
We love this recipe because it strikes the perfect balance between rustic comfort food and fresh, Mediterranean-inspired flavors. The addition of baby arugula and a squeeze of lime juice brightens everything up, creating a truly satisfying and well-rounded dish.
What makes this White Bean Chicken Soup special?
- Quick & Easy: Ready in just 35 minutes, this soup is perfect for busy weeknights.
- Flavorful: The combination of bacon, garlic, and herbs creates a depth of flavor that will have everyone asking for seconds.
- Healthy & Hearty: Packed with protein and fiber, this soup is both nourishing and filling.
- Versatile: Easily customizable to your liking – add more vegetables, different herbs, or a pinch of red pepper flakes for a little heat.
Tips for the Perfect Soup:
- Bacon is Key: Don’t skimp on the bacon! It adds a smoky, savory flavor that’s essential to the soup’s overall taste.
- Don’t Overcook the Potatoes: You want the potatoes to be tender, but not mushy. Check them frequently while simmering.
- Fresh Lime Juice: Using fresh lime juice instead of bottled will make a huge difference in the flavor.
- Arugula at the End: Adding the arugula right before serving ensures it stays vibrant and doesn’t wilt.
Frequently Asked Questions:
Q: Can I use canned potatoes?
A: While you can use canned potatoes, we highly recommend using fresh potatoes for the best texture and flavor.
Q: Can I substitute the rotisserie chicken?
A: Absolutely! You can use leftover cooked chicken, or about 2-3 cups of shredded chicken breast.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, but the potatoes may become slightly softer after freezing. It’s best to freeze it without the arugula and add that fresh when reheating.
We hope you enjoy this delicious and comforting White Bean Chicken Soup! It’s a recipe you’ll make again and again.
White Bean Chicken Soup
Ingredients
- 4 slices bacon finely chopped
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 lb red potatoes cubed
- 32 oz chicken broth
- 1 rotisserie chicken or 1 bag shredded rotisserie chicken
- 2 15 oz cans small white beans drained and rinsed
- 5 oz baby arugula
- 1 lime juiced
- to taste salt and pepper
Instructions
- Place chopped bacon in a large soup pot or Dutch oven and cook over medium heat for about five minutes. You want the pieces cooked but not crisp.
- Add onions and garlic and cook another five minutes or so, until softened.
- Add potatoes and chicken broth. Bring to a boil then reduce to simmer for about fifteen minutes, until potatoes are tender.
- If using a whole rotisserie chicken you can skin and de-bone your chicken, then cut the meat into bite-sized pieces, while the soup simmers.
- Add chicken and white beans to soup, and cook about five minutes, until heated through.
- Just before serving, add arugula, lime juice, and salt and pepper to taste.
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