dilly chicken and white bean soup

last updated on October 30, 2026

Fall is in full swing and this dilly chicken and white bean soup is the perfect thing to make! It is cozy and filling but also so fresh tasting. It comes together in one pot and is the perfect weeknight meal.

This soup is packed with all of the goodies. We’ve got chicken, white beans, onion, potatoes, kale, dill, and lemon zest. The lemon zest and dill keeps things fresh and vibrant and ties this soup together! Pair this soup with a grilled cheese or some garlic bread and you’ve got the perfect dinner.

ingredients needed for dilly chicken and white bean soup

• 1 tbsp olive oil
• 1/2 lb chicken breast
• 1 small yellow onion
• 2 tsp garlic
• 1 tsp paprika
• 2 small golden potatoes
• 6 cups chicken broth
• 1 can white beans
• 1/2 cup milk
• 4 cups chopped kale
• 1/2 cup parmesan
• salt and pepper, to taste
• 1/2 cup fresh dill
• lemon zest

how to make dilly chicken and white bean soup

Luckily, this soup all comes together in one pot! We start by searing the chicken on both sides in olive oil for a couple minutes. Once it is golden brown on both sides, remove it from the pot and set it aside. To the same pot you’ll add the onion and cook it down. After a few minutes add the garlic and cook for a minute or so (did you know garlic cooks much faster than onion? So we don’t add them at the same time to avoid burning the garlic!).

Now we add the paprika, potatoes and chicken broth. Add the chicken back in and bring the mixture to a boil. Turn the heat to low, cover the pot, and let everything cook for 10-15 minutes until the potatoes are soft and the chicken is cooked through! Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back to the pot and add the white beans, milk, kale, parmesan, salt, and pepper. Stir until the kale starts to wilt. Turn off the heat and add dill and lemon zest. Serve while it’s hot and enjoy!

how to make this soup vegan

If you want to make this soup vegan, it’s easy to do! First things first, leave the chicken out. This soup is hearty enough with the beans that you don’t need to replace the chicken with anything. Last thing we need to adjust is the milk. You can either add coconut milk instead, or just leave the milk out. The milk just makes the soup a little creamy, but it is not essential!

other recipes you will love

• butternut squash, kale, and farro salad
• creamy tomato basil soup
• butternut squash mac and cheese
• bacon sweet potato soup

dilly chicken and white bean soup

[category] Main Course, Soup

[published] October 25, 2022

[PREP] 15 minutes mins

[COOK] 25 minutes mins

[TOTAL] 40 minutes mins

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Ingredients

• 1 tbsp olive oil
• 1/2 lb chicken
• 1 small yellow onion diced
• 2 tsp garlic minced
• 1 tsp paprika
• 2 small golden potatoes cubed
• 6 cups chicken broth
• 1 15 oz can white beans drained and rinsed
• 1/2 cup milk
• 4 cups chopped kale
• 1/2 cup parmesan cheese
• salt and pepper, to taste
• 1/2 cup fresh dill
• lemon zest

Instructions

1. Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the chicken and sear it on both sides until it is golden brown (about 2 minutes per side). Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and cook until translucent, about 4 minutes. Add garlic and cook for an additional minute.
3. Add the paprika, potatoes, and chicken broth. Add the seared chicken back in. Bring the mixture to a boil then turn the heat to low, cover the pot, and cook for 15 minutes, or until potatoes are soft and chicken is cooked through.
4. Remove the chicken from the pot and use two forks to shred it apart. Add the chicken back in along with the white beans, milk, kale, parmesan, salt, and pepper. Stir until the kale is beginning to wilt.
5. Add fresh dill and serve. Top with fresh cracked black pepper and lemon zest. Enjoy!