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Lemony white bean soup with chicken is light, bright, and powered by herbs. It starts simple; ground chicken, white beans, and a few vegetables. But it finishes with a fistful of fresh herbs and a full lemon’s worth of juice and zest.
That last-minute addition flips the whole pot from basic to bold. Unlike heavy stews or bland chicken soups, this one hits with citrus, cumin, and clean, herby heat. Every bowl is brothy, silky, and sharp in all the right ways.
Here’s Why This White Bean Soup Recipe Works
Mashed beans = creamy body: Mashing one can of beans thickens the broth without cream or flour.
Lemon and herbs cut through the richness: Fresh lemon juice, zest, and a trio of herbs keep the soup tasting fres.
Ground meat speeds things up: No need to poach or shred the meat. Ground chicken (or turkey, beef, or sausage) cooks fast and blends right in.
Tomato paste and spices boost flavor: A quick cook with tomato paste, cumin, garlic, and ginger adds deep, savory flavor from the start.
Pair this soup with my einkorn focaccia or no-knead rosemary bread. Both are perfect for soaking up that lemony, herb-packed broth.
Craving something heartier? Try my beef and lentil soup. It’s rich, earthy, and built for a longer simmer.
Recipe Tips
Brown your veggies well: Let the onions, carrots, and celery get some color before adding spices. It builds flavor.
Mash those beans: Don’t skip this step. It thickens the soup and gives it a velvety texture.
Use whatever greens you’ve got: Baby spinach wilts fast, but kale or chard works too. Just simmer a few extra minutes.
Taste at the end: The lemon juice and salt balance everything. Don’t be shy with either.
Chop herbs just before adding: It keeps their flavor punchy and fresh.
Use the full lemon: Zest and juice add brightness. Don’t skip the zest. It’s where the real lemon flavor lives.
Go heavy on the herbs: This isn’t garnish. Parsley, dill, and mint are part of the soup’s flavor base, not just decoration.
Add spinach last: Let the soup finish simmering before tossing it in. It only needs a minute or two to wilt.
Adjust for acid and salt: The soup changes as it simmers. Always taste and adjust before serving. Especially after adding the lemon.
If you’re after something a bit more rustic, my 15 bean soup has a deeper, earthier flavor with a longer simmer and a mix of legumes.
This recipe was adapted from Melissa Clark’s White Bean Turkey Soup on New York Times Cooking.
Bean Soup with Herbs and Lemon
Lemony bean soup with chicken is easy to make and layered with flavor. Ground chicken cooks quickly, white beans add body, and a blast of lemon and herbs brings it all to life. It’s weeknight-simple but never boring.
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White Bean Soup with Herbs and Chicken
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Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 stalks celery
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt, plus more as needed
- ⅛ teaspoon crushed red pepper flakes
- 1 pound ground chicken, ground turkey, sausage or beef also work well
- 4 cups chicken broth
- 3 (15 ounce) can canned white beans
- 5 to 6 ounces baby spinach
- ½ cup fresh chopped parsley
- ¼ to ⅓ cup chopped dill
- ¼ cup fresh mint, chopped
- zest from 1 lemon
- 3 tablespoons lemon, maybe more if your lemon is stingy
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until soft and the onion turns slightly brown.
- Stir in the tomato paste, cumin, garlic, ginger, red pepper flakes, and salt. Cook for about a minute, until the paste darkens and becomes fragrant.
- Add the ground chicken. Break the meat up and cook until it’s browned, about 5–7 minutes.
- Pour in the chicken stock and stir in two cans of white beans. Bring to a simmer. Meanwhile, mash the third can of beans with a fork or potato masher until mostly smooth, then stir them in. Simmer for 15 to 20 minutes to let the flavors develop and the mashed beans thicken the broth.
- Add the spinach and stir to combine. It may seem like a lot, but it will wilt quickly. Cook for about 3 minutes, until the spinach is tender.
- Stir in the chopped herbs, lemon zest, and lemon juice. Taste and adjust the seasoning as needed. Add more salt, lemon, or cumin to balance the flavors. Serve hot, with a drizzle of olive oil on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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