2 In Soup

Chicken Soup with Potato and White Beans

Not a chicken noodle soup this time, but a Chicken Soup with Potato and White Beans. Equally easy, especially when you have your own chicken stock in the freezer or if you want to use store-bought chicken stock. A great soup when the weather is not up to par with the season. No added fat, and flavorful because of the added potatoes, spinach and white beans.

When you know how to make a good chicken stock, I would suggest you make some for this soup and make some more to keep in your freezer, for a next time. A good chicken stock is priceless. It is a fantastic starting point for so many soups. The flavor is not overwhelming, it can be combined with anything; it’s like a blank canvas for soups. And furthermore, chicken stock is great for sauces as well, or to use instead of water when you cook rice, pasta or grains.


I always have stock in stock and when I use up the last pint, I make fresh again; never want to be without chicken stock. In a previous soup recipe, I described how I make it, click here and scroll down the page.

This Chicken Soup with Potato and White Beans is without noodles, and the potatoes and white beans are the alternative carbohydrate source.

Picture of 2 bowls of Chicken Soup with Potato and White Beans without spoons

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 cook it a little longer, until the beans are soft. 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.

Most of my recipes are for two, but I usually make soup for 4, so I can put 2 in the freezer and have something for an upcoming easy night. This recipe is one of those for four.

Picture of 2 bowls of Chicken Soup with Potato and White Beans
Chicken Soup with Potato, White Beans and Spinach
Print Recipe
5 from 1 vote

Chicken Soup with Potato and White Beans

Not a chicken noodle soup, but a Chicken Soup with Potato and White Beans. A great soup when the weather is not up to par with the season.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 people
Author: Marinka

Ingredients

  • 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
  • 1/2 can cannellini beans rinsed
  • 1 bunch spinach roughly chopped
  • salt and pepper

Instructions

  • Heat oil in a pan until hot and add celery, onion, and carrot and saute for approx. 10 minutes, or until soft. Add potatoes and saute another 5 minutes.
  • Heat oil in a pan until hot and add celery, onion, and carrot and saute for approx. 10 minutes, or until soft. Add potatoes and saute another 5 minutes.
  • Cook for approx. 15 minutes, 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

Calories: 281kcal | Carbohydrates: 40g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 621mg | Potassium: 1318mg | Fiber: 8g | Sugar: 6g | Vitamin A: 293.9% | Vitamin C: 48% | Calcium: 19% | Iron: 32.4%

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2 Comments

  • Reply
    Alicia Smith
    September 13, 2018 at 4:57 am

    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!

    • Reply
      Marinka
      September 15, 2018 at 10:18 am

      Thank you so much Alicia, I am so happy to read that you like it.

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