This lemon chicken white bean soup is light, healthy, and flavorful. It has pasta, veggies, beans, and plenty of tender chicken in a tasty lemony broth.
I think you will also enjoy my Chicken Pot Pie Soup next for more easy, cozy comfort food.
This soup was inspired by my Lemon Chicken Orzo Soup. I love a lemon broth in soups, and it seems like people can't get enough chicken soup... so here's another for your recipe box. 🙂
This white bean chicken soup uses leftover/already cooked chicken (I bought a rotisserie chicken), so it's pretty hassle-free. It comes together in under 40 minutes, so this is something that would work for a weeknight dinner.
Want to easily make a batch of chicken for meal prep/soups/salads? Try my Instant Pot Shredded Chicken recipe.
Recipe notes & tips:
- The pasta in this soup will soak up the broth. Add extra chicken broth to leftovers as needed. If you're planning on freezing/not eating the bulk, I recommend cooking the pasta separately and adding it just prior to serving.
- This soup can be frozen or kept in the fridge for a few days.
- You can swap the macaroni for a different pasta if you like (I prefer the small, shorter shapes for this recipe... orzo would work too). I didn't include a ton of pasta, so you can definitely add a cup+ if you want a heartier soup, but you may then need to add a bit more broth (especially when reheating leftovers). Or, you could double the beans and leave the pasta out altogether.
- This soup is pretty forgiving, so feel free to throw in whatever veggies you happen to have on hand.
- Rosemary (fresh or dried) would work well in this soup if you want a more herby flavor. If you happen to have some fresh herbs, you can definitely throw 'em in.
- You can add more lemon juice than suggested or even zest a whole lemon into the soup.
- Sensitive to salt? Use low sodium chicken broth.
- The flour helps to make the broth a little more substantial (along with the starch released from the pasta).
You may also like...
- Easy Chicken Tortellini Soup
- Italian Sausage White Bean Soup
- Tuscan Chicken Soup with White Beans and Pasta
- White Chicken Chili
Questions about this lemon chicken white bean soup? Let me know in the comments below. Tag me #saltandlavender on Instagram so I can see your creations!
Lemon Chicken White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 2 sticks celery chopped small
- 1/2 medium onion chopped
- 2 medium carrots peeled & chopped small
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 (15 fluid ounce) can white beans drained
- 3/4 cup uncooked macaroni or ditalini pasta
- 2 cups cooked/rotisserie chicken
- 1 tablespoon lemon juice (or more, to taste)
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.
- Add in the garlic and cook for 30 seconds.
- Stir in the flour and cook for about a minute.
- Slowly pour in the chicken broth while stirring so the flour dissolves.
- Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil.
- Give it a stir, and then cover the pot with the lid slightly ajar. Reduce the heat and simmer for 10 minutes (stir it a couple of times to ensure the pasta isn't sticking to the bottom of the pot as it cooks).
- Add in the chicken, lemon juice (I add 2+ tablespoons since I like it very lemony), and spinach. Cook for another few minutes until it's heated thorough and the spinach has wilted. Season with salt & pepper as needed.
Notes
- Leftovers will soak up the broth, so you may need to add more chicken broth when reheating.
- Sensitive to salt? Use low-sodium chicken broth.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Alice Tully-Hall says
My new favourite! What is not to love about this tasty AND full of healthy goodness soup?!
Miranda @ Salt & Lavender says
Thrilled to hear that, Alice! Thanks for the sweet comment.
CB says
Excellent recipe! Easy to make and delicious.
Natasha says
Thank you!!
Jill says
This was a very special chicken soup with white beans and spinach. So healthy. Everyone loved it. It’s fun to make too
Natasha says
Wonderful!! 🙂 So glad it was a hit!
Kirsten says
This recipe deserves 5 stars. I believe to properly judge a recipe, one must follow it correctly, and I used exact ingredients.
It turned out well balance and tasty for a cold Quadra Island, BC., lunch.
Thank you,
Kirsten
Miranda @ Salt & Lavender says
That makes us so happy to hear!! Thanks for your review, Kirsten. 🙂
Sally says
This recipe was easy and really hearty and good. Great with a piece of french bread. Will definitely make again.
Natasha says
Awesome!! I appreciate your review, Sally! 🙂
Deb Giragosian says
I saw this recipe just as the weather turned cold and made it for lunch.
Absolutely delicious! I make a lot of soups and stews and this is one of the best. I left out the pasta to keep it low carb.
Try it, you'll love it!
Natasha says
So happy you liked it, Deb! Thanks for your review.
Rebecca says
I wasn't feeling good and yesterday I made pan fried chicken Mediterranean style and spices. So I used the leftovers for this recipe added butter beans, carrots ,onions, garlic, spinach and potatoes and used a cornstarch slurry instead of a rou with flour. I seasoned with garlic powder, accent, lemon pepper and Italian seasoning. Two bullion cubes one vegetable and one chicken and two or three cups of water. Added lemon juice at the end .And it came out divine.
Miranda @ Salt & Lavender says
Glad it inspired you, Rebecca!
Lorena says
Very delicious, very healthy. Loved it and will repeat. One just cannot go wrong with Natasha’s recipes.
Natasha says
Thank you so much, Lorena! I really appreciate this (and your other) reviews! XO
Judy says
I just found this recipe today. I’ve made other recipes before but never commented. This was absolutely delicious. I did not have rotisserie chicken left overs so I cooked chicken breast in chicken broth and pepper. This soup does soak up so much but when I reheat it, I add more broth and it’s simply divine and great for this this chilly spring day.
Thank you!
Natasha says
I'm so pleased you enjoyed it!! 🙂 Appreciate your review, Judy!
Frankie says
Easy! Delish!
Natasha says
🙂
Pam Z says
This soup was easy, fast and delicious! Thank you for the recipe.
Natasha says
You're very welcome, Pam! Glad you liked it! 🙂
Lina says
I just made this today, as I was feeling in need of a light meal after going on vacation. It’s such a wonderful twist on the classic chicken noodle soup.
Will definitely make this again for friends and family!
Miranda @ Salt & Lavender says
That's great to hear, Lina!! Hope your friends and family enjoy it too 🙂
Deb Phillips says
I have really enjoyed this soup! Thank you for sharing the recipe with us!
Natasha says
You're very welcome! 🙂
Christa says
Absolutely loved this soup! It’s easy to make and the lemon makes it a delicious summer soup. My husband has asked that this become a regular dish and our kids both had two helpings. Definitely a must try!
Natasha says
I'm so pleased to hear that, Christa!! Thanks for your kind review. 😀
Faith Talley says
This was my first time making one of your recipes and it turned out pretty good! A nice soup that is really flexible to whatever you may have on hand. I poached my chicken in chicken broth with some bay leaves, garlic, lemon juice, and peppercorns and then used that poaching liquid in the soup. Really lovely. Next time I may add a bit of grated parmesan on top for a little extra flavor boost.
Natasha says
I'm glad you enjoyed it, Faith!! 🙂 Love the parmesan idea. I do that too. And the poaching liquid sounds delicious.
Deborah Bryant Knight says
With a little more lemon juice this soup would have been a solid 5 stars. I'm adding more lemon flavor to the leftover soup and already looking forward to having it again. This one is a must try.
Natasha says
I'm glad you liked it! Yes... cooking is all about tweaking recipes to your personal preferences. That's why I have the note in there that I add 2+ tablespoons myself. I make the base recipe so that those who prefer a more lemony flavor can easily add more. 🙂
kim says
I made this last night and It was absolutely delicious. Thank you for a great recipe that I will make again and again!
Natasha says
Wonderful to hear that! 🙂
Daneka Dodson says
I made this and it was delicious! I left out the pasta because we're cutting back on carbs but still added the white beans. I used a Tuscan seasoned chicken broth from Target. So glad I found your recipe!
Natasha says
So glad you were able to tweak it 🙂
Michelle says
I made this soup for dinner lastnight, I used orzo instead of macaroni. It is so good. I love the lemon in it. I think I'll try a little fresh dill next time. Its only me so I always have leftovers, definitely need extra broth for reheating.
This recipe is definitely a keeper 🙂
Natasha says
I'm so happy you enjoyed it! 🙂 Love the dill idea too!
Cheryl says
Great thought on the dill!! I'm always looking for ways to use the dill in my garden!!
Adele says
I made this tonight. I used up the turkey from Christmas from the freezer. Also used the frozen leaf spinach in a bag that I had. This is what makes me keep coming back to your recipes. Everything pantry ready. It was delicious. I always use Better Than Boullion Roasted Chicken for the broth and it never fails me. Used macaroni pasta as I had this too on hand. Side salad and good to go for chilly New Hampshire Sunday dinner.
Yummy in our tummies Natasha! TY 🤗
Natasha says
That makes me so happy!! I definitely try to use accessible ingredients. So glad you enjoyed it, Adele. Thanks for commenting! XO