Adjusted 11.08.24
The stock is the foundation, and a homemade one is worth making and keeping in the freezer for exactly this reason. The potato and white beans go in with the chicken, and together they give the soup a heartiness that noodles never quite achieve. Spinach wilts in at the end, adding color and a freshness that keeps the soup from feeling too heavy. No added fat, and all the flavor coming from what is already in the pot.
This is the soup you make when the weather does not match the season; when April is still cold, or when October arrives early. Two deep bowls, one pot, and a recipe that proves chicken soup has more range than the noodle version usually gets credit for.
I always have broth in stock and when I use up the last pint, I make fresh again; never want to be without homemade chicken broth. Check out this post to learn how to make chicken broth for two.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Olive oil
- Celery
- Carrot
- Onion
- Russet potato
- Chicken broth
- Chicken
- Cannellini beans
- Spinach
How to Make Chicken Soup with Potato & White Beans
Step 1 – Heat oil in a pan and add celery, onion, and carrot and saute for approx. 10 minutes, or until soft. Add potatoes and saute another 5 minutes.
Step 2 – Add chicken stock and cook for approx. 15 minutes, or until potatoes are soft.
Step 3 – Add chicken, cannellini beans and spinach and warm everything thoroughly. Season with salt and pepper and divide over soup bowls.
The soup is filled with a lot of ingredients, but the broth is still clear. The potatoes are just done and the white beans are not cooked to mash, so the soup is not thickening. But, if you like a thicker soup, by all means mash the white beans and/or the potatoes. Hold back the spinach and chicken and add these later. Run your immersion blender and thicken the soup, then add the spinach and chicken and make sure the soup is warm.
Chicken Soup with Potato & White Beans
Pin Recipe Facebook Share by TextIngredients
- 1 tablespoon olive oil
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1/2 onion, chopped
- 1 russet potato, peeled and chopped
- 3 cup chicken stock
- 4-6 ounces chicken, cooked, like rotisserie chicken
- 1/2 can cannellini beans, rinsed
- 1 bunch spinach, roughly chopped
- salt and pepper
Instructions
- Heat oil in a pan and add celery, onion, and carrot and saute for approx. 10 minutes, or until soft. Add potatoes and saute another 5 minutes.
- Add chicken stock and cook for approx. 15 minutes, or until potatoes are soft.
- Add chicken, cannellini beans and spinach and warm everything thoroughly.
- Season with salt and pepper and divide over soup bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a simple soup, yet so complex in flavor and texture. I make this at least twice a month, even in the summer. Thank you so much for the recipe, I absolutely adore this soup! I’ve been making it for a while and thought you’d like to know who keeps on clicking on this post repeatedly. The only things I add are minced garlic, while sweating the onion, and a couple dashes of Tabasco in my own bowl. Simple and sublime. Well done, chef!
Thank you so much Alicia, I am so happy to read that you like it.
There is no chicken in the list of ingredients. Not that I can’t figure it out, but you might want to go back and add it.
Tom; Chicken soup without chicken, yeah that’s a thing (just kidding). Added the chicken to the ingredients. Thank you so much for pointing this out to me. Hope you enjoyed the soup.
Hehe. I’m sure I will. I have a leek I’m going to add, maybe some mushrooms. It’s soup, it will be able to take it.