YES! Warm, rich, and deeply comforting, this Creamy Chicken & White Bean Soup with Spinach is the ultimate quick meal, combining wholesome ingredients and incredible flavor in just 20 minutes!
Why You’ll Love This Recipe
Lightning Fast: Ready from start to finish in just 20 minutes, making it ideal for busy weeknights.
Wholesome & Hearty: Packed with tender chicken, fiber-rich cannellini beans, and fresh nutrient-dense baby spinach.
Velvety Rich Broth: Uses evaporated milk or half-and-half to create a luscious, creamy finish without feeling heavy.
Essential Kitchen Equipment
Large Soup Pot or Dutch Oven: Perfect for simmering the soup and evenly cooking the pasta.
Ladle & Wooden Spoon: For stirring and serving hot portions cleanly.
Ingredients
2 cups Cooked chicken, shredded or diced
1 can (15 oz) White beans (cannellini), rinsed and drained
3 cups Fresh baby spinach
2 medium Carrots, diced
1 small Onion, diced
2 cloves Garlic, minced
1 stalk Celery, diced (optional)
2 cups Low-sodium chicken broth
1 cup Water
1/2 cup Small pasta (such as ditalini or small shells)
3/4 cup Evaporated milk or half-and-half
1 tbsp Olive oil
1 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Dried thyme
Pinch Red pepper flakes (optional)
Step-by-Step Instructions
1. Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, cooking for 4 to 5 minutes until tender. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Simmer the Broth & Pasta: Pour in the chicken broth and water. Add the small pasta, Italian seasoning, dried thyme, salt, black pepper, and optional red pepper flakes. Bring the mixture to a boil.
3. Cook the Pasta: Reduce the heat, cover the pot, and simmer for 8 to 10 minutes until the pasta and carrots are tender.
4. Add Chicken & Beans: Stir in the cooked shredded chicken and drained white beans, letting everything heat through for about 3 minutes.
5. Make it Creamy: Add the fresh baby spinach and evaporated milk (or half-and-half). Stir gently until the spinach is fully wilted and the soup is warm and creamy.
6. Serve: Ladle hot into bowls and enjoy immediately!