Best White Chicken Soup
A creamy and hearty white chicken soup that comes together in just 10 minutes, perfect for weeknight dinners and meal prep.
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 2 teaspoons fresh, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional, for a gentle kick
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half for extra creaminess
- 3 cups cooked chicken, shredded rotisserie works great
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon lemon juice plus more to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan optional but recommended
Instructions
Cooking Instructions
- In a large pot or Dutch oven over medium heat, melt the butter with olive oil. Add onion, celery, and carrots.
- Cook for 5–7 minutes until softened and glossy, stirring occasionally.
- Stir in garlic, salt, pepper, thyme, oregano, and red pepper flakes (if using). Cook for 30–60 seconds until fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes until it looks like damp sand and bubbles.
- Slowly whisk in 2 cups of the chicken broth to smooth out lumps, then add remaining broth. Drop in bay leaves and bring to a gentle simmer.
- Stir in the milk (or half-and-half) and keep at a low simmer.
- Add shredded chicken, white beans, and corn. Simmer for 10–12 minutes, stirring occasionally, until everything is hot and slightly thickened.
- Remove bay leaves. Stir in lemon juice, parsley, and Parmesan. Adjust seasoning with more salt, pepper, or lemon.
- Ladle into bowls and finish with options like hot sauce, extra Parmesan, or olive oil.
Notes
Refrigerate for up to 4 days and freeze the soup base for up to 3 months, adding milk when reheating. Avoid boiling dairy to prevent curdling. Season lightly upfront and adjust at the end.