The secret to the best chicken soup without noodles is an herbaceous both and white beans that act like little nourishing gnocchis.
When the cold weather sets in our vulnerable immune system needs all the help it can get. Not only is this bowl of soup warm and comforting, it's also loaded with vitamins, minerals and protein. And the warm broth soothes sore throats, relieves congestion and hydrates the body.
Let's not discount the healing power of beans, which are often overlooked. They help our body detox and heal. When soluble fiber (beans) are separated from fats (oils, nuts, avocado) it will attach to our bile (toxins from our liver detox process) instead of the fat and remove the toxins from our body. So I load up on beans when I'm not feeling well and swear it cuts my healing time in half!
Looking for more recipes to spice up your meal planning? Check out these dairy free gluten free chicken recipes.
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How this recipe fits into your speciality diet
This recipe is designed to be...
- Low Calorie
- Low Carb
- Gluten Free
- Dairy Free
- Soy Free
Always be sure to check your ingredient labels if you have a food sensitivity, allergy or preference.
Ingredients, Substitutions & Variations
This time of year all I want is comfort food, and as always I'm determined to make my recipes truly nourishing with clean and simple ingredients.
CHICKEN. I prefer to use raw chicken breasts that soak the flavors of the soup as they cook. If you use a different cut of chicken, like bone-in chicken breast or boneless skinless chicken thighs, the cook time will likely need to be extended until the chicken can be easily shredded. A cooked whole chicken or rotisserie chicken from the grocery store can also be used and will shorten the cooking time since the chicken is already cooked.
VEGETABLES. yellow onion, garlic, carrots, celery, sweet potato. Substitute in any of your favorite fresh vegetables. Any leafy greens like spinach or kale should be added at the end.
WHITE BEANS. I usually use canned cannellini or great northern beans. Any beans will work. Cook your own or buy canned. I do not buy low sodium because they lack in flavor since they aren't cooked with salt.
FRESH HERBS. fresh thyme, fresh rosemary, fresh oregano & dried bay leaves. Fresh herbs add much more flavor than dried. If using dried herbs use this conversion: 1 fresh sprig = ½ teaspoon dried. Bay lead adds a sweet tea like flavor to soups once cooked.
SEASONINGS. fine sea salt, red pepper flakes (optional) and ground black pepper.
WHITE WINE. Riesling white wine adds acidity and a slightly sweet taste. It also helps the white meat stay moist. You can also use whatever white white you have leftover in the fridge. Pinot Grigio, Sauvignon Blanc and unoaked Chardonnay are all good substitutes. Although this can be omitted, I always regret when I skip it because the flavor isn't as good.
CHICKEN BROTH OR STOCK. You can use chicken stock, broth or bone broth. Bone broth and stock are the exact same thing, they cook the chicken bones for a long period of time creating a richer liquid full of collagen. Broth is made from cooking bones that still have the meat on them for a significantly shorter time resulting in a lighter liquid without collagen. Buy store bought or make your own homemade stock.
TOMATO PASTE. Helps thicken and enhance the flavor.
OLIVE OIL. Use any neutral oil like avocado oil or grapeseed oil.
WATER. Or use more broth / stock if you have it.
LEMON JUICE. squeezing a lemon wedge into your bowl of soup right before eating will brighten and balance the salty and rich flavors. Be sure not to add it to the pot, we don't want to heat the citrus or let it sit because it can become bitter.
See recipe card below for exact quantities.
How to make it
Step 1: Chop the vegetables. Sauté the onion and garlic. Add in the carrots, celery, rosemary, thyme, bay leaves, oregano, salt and red pepper flakes for a few more minutes.
Step 2: Add the wine and let it come to a boil, then simmer for 3 minutes.
Step 3: Add raw chicken meat, chicken broth, tomato paste, water and crushed black pepper to the pot. Bring to a boil then lower to a simmer and cover for 25 minutes.
Step 4: Add cubed sweet potato, bring to a boil on hight heat, then cover and simmer for 15 minutes or until the sweet potatoes are tender. Then turn off heat.
Step 5: Remove the branches from the herbs and the bay leaves. Shred the cooked chicken. Add the beans and shredded chicken into the soup pot.
Step 6: Serve each bowl with a lemon wedge to squeeze over the soup right before eating. Enjoy this chicken soup without noodles!
Meal Prep & Storage
Make ahead: Since this chicken soup has no noodles, we don't need to worry about any of the noodles getting soggy. It's actually even better when made ahead because the flavors have more time to combine. Make the entire batch ahead of time for meal prepping or chop all the vegetables ahead of time for quicker assembly.
How to store: Store this bean chicken vegetable soup in an airtight container in the fridge for 3-4 days.
How to reheat: Reheat on medium-low heat on the stovetop or in the microwave stirring at 30 second intervals until warm.
How to freeze: Once the soup is room temperature it can be frozen in airtight containers or freezer bags for up to 3 months. If you are freezing your entire batch of soup undercook the vegetables so they don't get overly soft when reheated. Reheat on low heat on stovetop or at 30 second intervals in the microwave.
Pro Tip! Chop and freeze any leftover onion, celery and carrots to use in your next soup, stew or cottage pie!
FAQs
I aim to buy chicken that is never given antibiotics or added hormones, pasture raised, humanely raised and USDA organic. When you eat meat you are also consuming whatever the animal was fed or medicated with. So do your research to know how the chicken was cared for. To simplify things, I've been purchasing my meat from ButcherBox for years so that I always have the highest quality meat right in my freezer. It makes meal prep super easy!
The best herbs for chicken soup are fresh rosemary, thyme, oregano and bay leaves. These hard herbs have a strong flavor if eaten raw, but when cooked the flavors transform the soup's flavor. Dried herbs will not add as much flavor. Soft herbs can also be added to chicken soup at the end of the cooking process. Common soft herbs for chicken soup are parsley, basil and tarragon.
You can make this recipe in a slow cooker or instant pot, but the flavors won't be as pronounced and the vegetables will be more mushy. If using a slow cooker crockpot cook all ingredients for 6-8 hours and add the beans at the end. If using an instant pot sauté everything according to the directions below then cook everything for 20 minutes manual with a 15 minute natural release. Add the beans at the end.
You'll know chicken is cooked when a meat thermometer reads 165℉ when stuck into the middle of the chicken. The chicken should also be able to shred fairly easily with two forks.
More healthy recipes you'll love
I hope you love this chicken soup without noodles! If you make it I’d love if you could leave a rating & connect with me on Instagram @passthesprouts!
Recipe
Chicken Soup Without Noodles
Equipment
- deep large pot I use a 7 quart dutch oven
- measuring cups and spoons or kitchen scale
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion cubed, 2 cups
- 3 large carrots thinly sliced, 2 cups
- 3 stalks celery thinly sliced, 2 cups
- 4 cloves garlic minced
- 3 sprigs fresh thyme 1 sprig = 3 inch piece with a few branches
- 3 sprigs fresh rosemary 1 sprig = 3 inch piece
- 3 sprigs fresh oregano 1 sprig = 3 inch piece with a few branches
- 2 leafs bay leaves optional
- 2 teaspoon sea salt fine
- ¼ teaspoon red pepper flakes optional
- ½ cup white wine Riesling (preferred), Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay
- 2 breasts chicken raw
- 1 tablespoon tomato paste
- 32 ounces chicken stock or broth
- 1.5 cups water
- ½ teaspoon ground black pepper
- 1 large sweet potato cubed
- 3 cans white beans (great northern or cannellini) 3 cans = 4.5 cups cooked beans
- 1 lemon cut into wedges for serving
Instructions
- Prepare vegetables: Remove garlic skin and finely mince. Remove skin and dice the onion. Thinly slice the celery and carrots (no need to peel the carrots).
- Sautè: Heat olive oil on medium heat and sauté onion and garlic with a pinch of salt for 5 minutes or until onions start to become translucent. Stir every minute or so to prevent burning. Add thinly sliced carrots and celery. Add rosemary, thyme, oregano, bay leaves (optional), salt and red pepper flakes (optional) and sauté for 3 more minutes.
- Simmer wine: Add the wine and let it come to a boil on medium-high heat. Once it comes to a boil lower to a simmer and cook for 3 minutes.
- Add chicken and soup base: Add raw chicken breasts, chicken broth, tomato paste, water and crushed black pepper to the pot. Bring to a boil then lower to a simmer and cover for 25 minutes. Meanwhile, cube and peel the sweet potato. Rinse and drain the beans.
- Add sweet potato: Add cubed sweet potatoes, bring to a boil then cover and simmer on low for another 15 minutes or until the sweet potatoes are tender. Turn off heat.
- Shred chicken: Carefully remove the chicken breasts and shred with two forks. The chicken should shred easily. If it doesn't continue cooking at 10 minute increments until it shreds. Remove any visible thyme, rosemary and oregano branches as well as the bay leaves.
- Add beans: Add beans and more salt to taste. The flavor will continue to deepen the longer the chicken soup sits.
- Serve: Serve with lemon wedges. Adding a small squeeze of lemon juice right before eating will brighten and balance the salty and rich flavors. Be sure not to add it to the pot, we don't want to heat the citrus or let it sit because it can become bitter.
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Recipe Notes
- Using dried beans instead of canned? 3 cans = 4.5 cups cooked beans. 1 cup dried beans = 3 cups cooked beans. Here are some tips on how to cook your own beans.
- Need to use dried herbs instead of fresh? Use this conversion: 1 fresh sprig = ½ teaspoon dried herbs.
- Storage: Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months,
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