Chicken and White Bean Soup with Braised, Shredded Thighs

Name: Chicken and White Bean Soup with Braised, Shredded Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion (finely diced); 1 medium carrot (diced); 1 celery stalk (diced); 4 garlic cloves (minced); 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 bay leaf; 1/2 teaspoon smoked paprika; 1 pound boneless, skinless chicken thighs (or breasts); 2 15 oz cans cannellini beans (drained and rinsed); 5 cups chicken broth; 1 tablespoon lemon juice (preferably fresh juice); salt (to taste); ground black pepper (to taste); fresh parsley or thyme (optional); olive oil drizzle (optional); 1 handful of kale (chopped, optional); 1 splash heavy cream (optional)

Instructions

Prep:15minCook:20min

This Chicken and White Bean soup tastes like it took all afternoon, but it's on the table in just 35 minutes. Chicken thighs braise right in the broth until they shred easily, and the beans thicken everything naturally, with no cream required. A little tomato paste, some toasted smoked paprika, and a finishing squeeze of lemon give it real depth. It's cozy, it's simple, and it's the soup I make on repeat once the weather turns cold.

Updated at: Sun, 13 Sep 2026 19:02:52 GMT