Chicken and White Bean Stew

By Ali Slagle

Updated January 12, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
45 min
Rating
5(2,907)
Comments
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As gentle to make as it is to eat, this soup brings together the soothing properties of chicken soup and braised beans and greens. The soup is sweet and smooth from onions, garlic and herbs softened in butter, chickeny from poaching boneless breasts in chicken broth and silky from smashed beans. Feel free to top bowls with a squeeze of lemon, grating of Parmesan or slice of crusty bread. You could also add cooked rice or pasta to bowls. This is a soup that’s there for you.

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Ingredients

Yield:4 servings

  • 3 tablespoons unsalted butter

  • 1 yellow onion, finely chopped

  • 5 garlic cloves, smashed and peeled

  • 1 rosemary or 2 sage sprigs

  • Salt and black pepper

  • 1 pound boneless, skinless chicken breasts

  • 4 cups chicken broth

  • 2 (15-ounce) cans white beans, such as cannellini, drained

  • 1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 113 milligrams cholesterol; 570 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 12 grams fiber; 1491 milligrams sodium; 48 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig.

    1. Step 2

      Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes. 

    2. Step 3

      Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.

    1. Step 4

      Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.

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Ratings

5 out of 5
2,907 user ratings
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Comments

Greenie

I love recipes like this but I would sauté the chicken with the onions first, wilt the greens in same, then add liquids & beans. Due to dietary issues I need greens like kale & chard to be well cooked. And I like the added bit of flavor that comes from browning the meat first.

Veejayne

Give it a squeeze of lemon too!

KCartire

Had chicken in my fridge that I didn't want to deal with and then found this - all I had to do was throw the chicken in the pot which was exactly what I needed. Super easy prep. Made as written, with plenty of salt and pepper, minus the herb sprigs (none on hand) and used spinach instead of kale. Smashed beans made it somewhat creamy. Served over some leftover rice with a shred of parm on top. Delicious.

Meg Thompson

This was a very easy weeknight dinner and SO good. I’ve never used escarole before but it is easy and a mild green. High fiber and protein a definite make-again. I served with parm on the side to top it, and used bone broth in the cooking.

Anna

So lovely. Added a squeeze of lemon and topped my bowl with Parmesan and it’s delightful

nanbrand

This recipe is delicious and easy! I used lots of spinach instead of kale. Had only one can of white beans, and it worked. Served over rice with some grated parmesan. Very good!

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