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Ultra close-up macro of vibrant lemon herb white bean chicken soup with tender shredded chicken, cannellini beans, and fresh dill in a ceramic bowl

Lemon Herb White Bean Chicken Soup

A vibrant, soul-warming Mediterranean chicken soup featuring tender shredded chicken breast, creamy cannellini white beans, crisp carrots, and dark leafy greens simmered in a golden lemon-herb broth. Naturally rich, 100% Halal wholesome, and ready on the stovetop in just 30 minutes for the ultimate cozy midday lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 hearty bowls
Calories: 310
Ingredients Method Nutrition

Ingredients
  

Aromatics & Mirepoix Base
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, scrubbed and sliced into 1/4-inch coins
  • 2 stalks celery, sliced into 1/4-inch half-moons
  • 1 small jalapeño, seeded and finely minced (optional for gentle warmth)
  • 4 cloves fresh garlic, finely minced
  • 1 tsp dried oregano (or Italian herb blend)
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
Hearty Broth, Beans & Chicken
  • 6 cups low-sodium chicken bone broth (or rich homemade chicken stock)
  • 2 cans (15 oz each) cannellini beans or Great Northern beans, rinsed and drained
  • 3 cups cooked shredded chicken breast (or pulled rotisserie chicken)
  • 3 cups Swiss chard or Tuscan kale, tough stems removed and roughly chopped
Fresh Citrus & Herb Finish
  • 1/4 cup fresh lemon juice (from 1 to 2 fresh lemons)
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh Italian flat-leaf parsley, finely chopped
  • 1/3 cup Parmigiano-Reggiano cheese, freshly grated (optional garnish)

Method
 

Step-by-Step Cooking Walkthrough
  1. In a large heavy Dutch oven or stockpot, warm the olive oil over medium heat. Add the diced onion, sliced carrots, celery, and minced jalapeño. Sauté for 6 to 8 minutes, stirring frequently, until the vegetables begin to soften and the onions become sweet and translucent.
  2. Add the minced garlic, dried oregano, sea salt, and black pepper. Cook for 1 minute until highly aromatic.
  3. In a small bowl, lightly mash 1/2 cup of the rinsed cannellini beans with the back of a fork. Pour the chicken bone broth into the pot, then add both the mashed beans and the whole cannellini beans. The mashed starch naturally enriches and bodies the golden broth. Bring to a boil over medium-high heat.
  4. Lower heat to medium-low to maintain a gentle simmer. Fold in the shredded chicken breast. Simmer uncovered for 10 minutes to allow the chicken to absorb the savory aromatics.
  5. Add the chopped Swiss chard (or kale) and simmer for 2 to 3 minutes until just wilted and bright emerald green.
  6. Remove the pot from heat. Stir in the freshly squeezed lemon juice, chopped fresh dill, and fresh parsley. Taste and adjust seasoning with additional sea salt or black pepper if needed.
  7. Ladle hot soup into deep serving bowls. Garnish with a lemon slice, extra fresh herbs, and a dusting of freshly grated parmesan. Serve immediately with warm crusty artisan bread for dipping.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 28gProtein: 32gFat: 8gSaturated Fat: 2gCholesterol: 65mgSodium: 520mgPotassium: 680mgFiber: 7gSugar: 4gVitamin A: 3800IUVitamin C: 28mgCalcium: 140mgIron: 3.6mg

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