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Chicken and Roasted Garlic Soup with White Beans

Chicken and roasted garlic soup with white beans combines shredded chicken, tender vegetables, and creamy cannellini beans in a savory broth. Roasting the garlic until soft and golden gives this one-pot soup a mellow, rich flavor.
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Prep Time 15 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil remaining
  • 1 tsp olive oil
  • 1 garlic head
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 can (15.5 oz) cannellini beans drained and rinsed
  • 1 tbsp lemon juice
  • 0.25 cup parsley chopped fresh

Method
 

  1. Preheat the oven to 400°F.
  2. Cut about 1/4 inch off the top of the garlic head to expose the cloves. Set it on a piece of foil, drizzle with 1 teaspoon olive oil, and wrap tightly.
  3. Roast the garlic for 40–45 minutes, until the cloves are soft and golden.
  4. Heat the remaining 1 tablespoon olive oil in a 6-quart pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  5. Stir in the thyme for 30 seconds.
  6. Add the chicken broth, chicken breasts, salt, and pepper, and bring to a boil.
  7. Reduce the heat and simmer gently for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
  8. Transfer the chicken to a cutting board and shred it with two forks.
  9. Squeeze the roasted garlic cloves from their skins into the soup, then add the beans.
  10. Simmer for 5 minutes.
  11. Return the shredded chicken to the pot and stir in the lemon juice and parsley.
  12. Serve hot.

Notes

For the best flavor, roast the garlic until the cloves are soft and golden. Refrigerate leftovers for 3–4 days or freeze them; for a vegetarian variation, replace the chicken with extra beans and use vegetable broth.