This chicken lemon and bean SOUP is the perfect cozy, nourishing soup to fuel and warm you up on a cold winter day!

chicken lemon and bean soup

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Chicken, Lemon and Bean Soup

Chicken, Lemon and Bean Soup

Stephanie Savoie
The perfect cozy, nourishing soup to fuel and warm you up on a cold winter day!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch, Main Course
Servings 6


  • 1 tbsp oil
  • 2 tbsp butter, unsalted
  • 1 lb ground chicken
  • 1 can chickpeas (540ml), rinsed and drained
  • 2 cans canellini or great northern beans (540ml). rinsed and drained
  • 1 cup celery, chopped
  • 2 cups carrots, chopped into small pieces
  • 1 large onion, chopped
  • 1 tbsp fresh garlic, minced
  • 5 cups chicken broth, low sodium
  • ¼ cup lemon juice (or more to taste)
  • tsp lemon zest
  • ½ tbsp Italian seasonnings
  • 1 tsp thyme
  • tsp salt, divided
  • garlic powder and onion powder to taste
  • tsp black pepper, divided
  • ½ cup parmesan cheese, freshly grated


  • Heat the oil in a large skillet over medium-high heat. Add ground chicken, break it apart, and season with salt, pepper, onion powder, and garlic powder to taste.
    Cook until browned and cooked through. Spoon it out and set it aside.
  • While the chicken is cooking, add 1 can of beans into a blender with 1 cup of chicken broth, 1/2 tsp of salt, and 1/2 tsp of black pepper. Puree until smooth and set aside.
  • In the same pot, melt the butter and add onions, carrots, and celery. Season with salt and pepper to taste and sauté, covered, until onions are translucent and the carrots and celery are fork tender (4-5 minutes). Make sure you stir often so that it doesn't stick.
  • Add garlic and lemon zest. Cook, uncovered for an additional 30-35 seconds or until the garlic becomes fragrant.
  • Pour the blended bean mixture and the remaining 4 cups of broth to the pot.
    Add the cooked chicken, chickpeas, the second can of beans, Italian seasonings, thyme, 1 tsp salt, and 1 tsp black pepper. Stir to combine and bring to a boil.
  • Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
  • Turn off the heat, remove the lid, and stir in the lemon juice. Add the parmesan cheese and stir until completely melted. Taste the soup and add more lemon juice, salt, or pepper if needed.
    Serve and Enjoy!
Keyword comfort food, easy dinners, soups


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