• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pass The Sprouts logo
  • Home
  • Meals
  • Vegan
  • Breakfast
  • Snacks
  • Bean Protocol Recipes
    • Contact
  • Nav Social Menu

    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Meals
  • Vegan
  • Breakfast
  • Snacks
  • Bean Protocol Recipes
    • Contact
    • Instagram
  • ×

    Home » Bean Protocol Recipes

    Nourishing Chicken Soup Without Noodles

    Published: Jan 30, 2023 · Modified: Feb 27, 2023 by Rachael · This post may contain affiliate links · Leave a Comment

    • Email
    • Facebook
    • Twitter
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video Print Recipe
    Chicken soup being served in a bowl with pot in background.

    The secret to the best chicken soup without noodles is an herbaceous both and white beans that act like little nourishing gnocchis.

    Chicken soup in bowl with slice of lemon in it.

    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.

    Jump to:
    • How this recipe fits into your speciality diet
    • Ingredients, Substitutions & Variations
    • How to make it
    • Meal Prep & Storage
    • FAQs
    • More healthy recipes you'll love
    • Recipe

    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.

    Large pot of chicken soup with ladle.

    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.

    Chicken soup ingredients on table labeled.
    Not pictured: lemon wedges for serving.

    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.

    Sliced carrots, cubed onions, sliced garlic and minced garlic in clear containers.
    Vegetables being sautéd in pot.

    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.

    All ingredients in pot before being cooked.
    Cubed sweet potatoes added into pot of chicken soup before being cooked.

    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!

    Shredded chicken in white bowl with two forks.
    Chicken soup being served in a bowl with pot in background.

    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!

    Chicken soup being served in a bowl with pot in background.

    FAQs

    What is the healthiest chicken to buy?

    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!

    What are the best herbs for chicken soup?

    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.

    Can I make this recipe in a slow cooker or instant pot?

    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.

    How do I know if the chicken is cooked?

    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

    • chicken salad in a white bowl with bowls of pickles and potato chips in the background.
      Gluten Free Chicken Salad Recipe
    • piece of crispy chicken cut into strips on top of arugula salad.
      Crispy Air Fryer Chicken Milanese
    • cooked salmon poke bowl assembled in white bowl.
      Cooked Salmon Poke Bowl
    • close up shot of bean mash in small bowl with pepper on top.
      White Bean Mash

    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 in bowl with slice of lemon in it.

    Chicken Soup Without Noodles

    The secret to the best chicken soup without noodles is an herbaceous both and white beans that act like little nourishing gnocchis.
    5 from 2 votes
    Print Pin Rate
    Course: Dinner, Lunch, Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 servings
    Calories: 521kcal
    Author: Rachael

    Equipment

    • deep large pot I use a 7 quart dutch oven
    • cutting board
    • knife
    • 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
    US Customary - Metric

    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.

    Video

    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,

    Nutrition

    Calories: 521kcal | Carbohydrates: 73g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1192mg | Potassium: 1694mg | Fiber: 15g | Sugar: 8g | Vitamin A: 14302IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 5mg
    Tried this recipe? Tag me on Instagram!Mention @passthesprouts & leave a review!
    « Gluten Free Chicken Salad Recipe
    White Bean Mash »
    • Email
    • Facebook
    • Twitter
    • Yummly
    • Flipboard

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Rachael holding apple in apple tree.

    Hi, I'm Rachael! I'm a recovering veggie skeptic determined to make food truly healthy, delicious and approachable. I live in Boston, Massachusetts and I'm a graduate of Matthew Kenney's Food Future Institute. Some of my favorite things include hosting cozy dinner parties, creating simplicity out of chaos and all things holistic wellness.

    About Me →

    window.fd('form', { formId: '63dbd4bd8e06d4dae9492d83', containerEl: '#fd-form-63dbd4bd8e06d4dae9492d83' });

    Connect with me on Instagram!

    • instagram

    Popular Posts

    • cooked salmon poke bowl assembled in white bowl.
      Cooked Salmon Poke Bowl
    • egg rolls on a plate with one cracked open so you can see the inside
      Dairy Free Buffalo Chicken Egg Rolls (Air Fryer or Pan Fry)
    • lime rickey cocktail in short glass with sparking water being poured into it.
      Raspberry Lime Rickey Cocktail
    • Pan of enchiladas with homemade dairy free cheese sauce on top.
      Dairy Free Enchiladas

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    • Disclaimers
    • Web Stories
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Pass the Sprouts. All Rights Reserved.