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White Bean Chicken Soup


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White Bean Chicken Soup

October 29, 2012

White Bean Chicken Soup

Written By Kayla Seah

 This hurricane weather has kept me indoors for most of the weekend and the little bit of time I spent outside left me cold, wet and miserable. It only seemed logical to start up the stove and make a soup that can fix anyone’s rainy day. This recipe is a nice twist on your basic chicken soup, the mushroom, spinach, leeks and white beans make it hearty like a stew and the little bit of added bacon gives it a great smokiness. 


White Bean Chicken Soup (from HowSweetEats

serves 4


3 boneless, skinless chicken breasts, cooked and cubed

2 slices thick-cut bacon, chopped

1 small sweet onion, chopped

1 cleaned and trimmed leek, thinly sliced

1 1/2 cups sliced mushrooms

1/4 teaspoon pepper

1/2 teaspoon smoked paprika

4 garlic cloves, minced

1 (6 oz) bag fresh spinach

1 can (15 oz) cannellini beans, drained and rinsed

2 cups low-sodium chicken stock

2 cups water

1/4 cup freshly grated fontina cheese + more for garnish


Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts.


Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon + stock + fontina.) Serve with additional grated fontina and crackers.


Note: as long as you have some cooked chicken on hand, this soup will take you under 30 minutes. If you have to cook the chicken, you’re looking at about 45 minutes.



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