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A Dutch oven filled with hot Mediterranean chicken and mixed bean soup garnished with fresh dill and lemon slices.

Chicken and Mixed Bean Soup Recipe

A hearty, high-protein Mediterranean chicken and mixed bean soup simmered with aromatic vegetables, warm herbs, fresh spinach, dill, and bright lemon. Naturally gluten-free, dairy-free, and ideal for meal prep!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 2 tbsp extra virgin olive oil
  • - 1 medium yellow onion finely chopped
  • - 3 medium carrots sliced into rounds
  • - 3 stalks celery sliced
  • - 1 tbsp tomato paste
  • - 3 cloves garlic minced
  • - 6 cups low-sodium chicken broth or bone broth
  • - 1 tsp poultry seasoning or dried thyme
  • - 1 tsp dried oregano
  • - 1 tsp sea salt adjust to taste
  • - 1/2 tsp freshly cracked black pepper
  • - 1 lb boneless skinless chicken breasts
  • - 3 cans 15 oz each mixed beans (chickpeas, dark red kidney, black beans), drained and rinsed
  • - 2 cups fresh baby spinach leaves
  • - 3 tbsp fresh dill finely chopped
  • - 1 fresh lemon cut into wedges (for juice and serving)

Method
 

  1. Heat extra virgin olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add chopped yellow onion, sliced carrots, and sliced celery. Cook for 5-6 minutes until softened and translucent.
  3. Stir in tomato paste and minced garlic; cook for 1 minute until fragrant.
  4. Pour in chicken broth, poultry seasoning, dried oregano, sea salt, and black pepper. Stir well to combine.
  5. Place raw chicken breasts directly into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through (165°F).
  6. Remove chicken to a cutting board and shred into tender pieces using two forks.
  7. Open, drain, and rinse the 3 cans of mixed beans. Mash 1/2 cup of the mixed beans in a small bowl with a fork, then whisk back into the pot to naturally thicken the broth.
  8. Add the remaining whole beans and shredded chicken back into the pot. Simmer uncovered for 10 minutes.
  9. Turn off heat. Stir in baby spinach until wilted (1-2 minutes).
  10. Finish with fresh lemon juice and chopped fresh dill. Serve hot with lemon wedges.

Notes

- Shortcut: Substitute 2.5 cups of shredded rotisserie chicken and simmer for 10 minutes instead of poaching raw chicken.
- Appliance Options: Instant Pot (10 mins High Pressure) or Slow Cooker (LOW for 6-7 hours).
- Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.