High Fiber Chicken Soup with White Beans and Artichokes

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This high fiber chicken soup is bright, savory, and full of tender chicken, creamy white beans, briny artichokes, and silky spinach. A squeeze of lemon at the end wakes up the broth and balances the rich, cozy flavors.

It comes together in one pot in about 40 minutes, especially quickly when you start with cooked shredded chicken. Beans, vegetables, and artichokes give every bowl substance without making the soup heavy.

It’s a satisfying lunch or easy weeknight dinner, and the leftovers hold up beautifully for another comforting meal.

Why You’ll Love This Recipe

• Fiber-rich ingredients: White beans, artichokes, carrots, celery, and spinach make this chicken soup especially filling.
• Fresh, layered flavor: Sun-dried tomatoes, dried herbs, lemon, and parsley keep the broth lively rather than flat.
• One-pot comfort: The vegetables soften and the flavors develop in the same pot, so cleanup stays simple.
• Great for meal prep: This soup reheats well for easy lunches and low-effort dinners.

Ingredient Notes

• Olive oil, onion, carrots, and celery: This classic soup base creates sweetness and depth. A white or red onion works if yellow onion isn’t on hand.
• Garlic, oregano, thyme, and red pepper flakes: Dried herbs are convenient here and bloom in the oil for a more fragrant broth. Leave out the pepper flakes for a mild soup.
• Sun-dried tomatoes: Chopped sun-dried tomatoes add concentrated savory-sweet flavor. Use drained oil-packed tomatoes or dry-packed tomatoes that have been softened in warm water.
• Low-sodium chicken broth: Using low-sodium broth gives you control over the final seasoning. Vegetable broth is a fine substitute if needed.
• Cooked shredded chicken breast: Rotisserie chicken makes this especially fast. Shredded cooked chicken thighs are also delicious and a little richer.
• White beans: Cannellini, Great Northern, or navy beans all work. Rinsing canned beans removes excess sodium and keeps the broth clearer.
• Artichoke hearts and baby spinach: Use canned artichoke hearts packed in water or brine, not marinated ones, which can overpower the soup. Kale can replace spinach, but it needs a few extra minutes to soften.
• Lemon juice and parsley: Stir these in off the heat so their fresh flavor stays noticeable in every spoonful.

High Fiber Chicken Soup

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup chopped sun-dried tomatoes
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken breast
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 2 cups baby spinach
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
3. Stir in the garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes. Cook for 1 minute, just until fragrant; this quick step draws out the flavor of the herbs without letting the garlic brown.
   
4. Add the sun-dried tomatoes and chicken broth. Bring the liquid to a gentle boil, scraping the bottom of the pot to release the flavorful bits.
5. Stir in the shredded chicken, rinsed white beans, and chopped artichoke hearts. Return the soup to a gentle simmer.
6. Lower the heat and simmer for about 15 minutes, uncovered or partially covered, so the chicken, beans, vegetables, and broth have time to come together.
   
7. Add the baby spinach and cook for about 2 minutes, until wilted but still green.
8. Take the pot off the heat. Stir in the lemon juice and parsley, then taste and add more salt, pepper, or lemon juice as needed. Ladle the high fiber chicken soup into bowls and serve hot.

Tips & Variations

• Keep the simmer gentle. A hard boil can make already-cooked chicken a little tough and may break up the beans. Small, steady bubbles are all this soup needs.
• Adjust the broth texture to your liking. For a slightly thicker high fiber chicken soup, mash a scoopful of beans against the side of the pot before adding the spinach. The beans naturally make the broth feel silkier.
• Use rotisserie chicken wisely. Remove the skin before shredding so the broth stays clean and light. Because rotisserie chicken can be salty, wait until the end to add extra salt.
• Change up the greens or beans. Chopped kale, Swiss chard, or escarole can replace spinach; add sturdier greens during the last 5 to 8 minutes. Chickpeas can stand in for white beans, though the soup will be a bit less creamy.

Serving and Storage

Serve this soup with crusty whole-grain bread, a simple lemony green salad, or a sprinkle of grated Parmesan. A little extra parsley, black pepper, and lemon at the table make each bowl feel especially fresh.

Cool leftovers promptly, then refrigerate them in an airtight container for up to 4 days. For longer storage, freeze the soup in portion-size containers for up to 3 months. Spinach softens further after freezing, but the soup will still taste great.

Reheat refrigerated soup gently on the stovetop over medium-low heat until hot, adding a splash of broth or water if the beans have thickened it. Microwave individual portions in short intervals, stirring between each one. Add a fresh squeeze of lemon after reheating to brighten the flavor.

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Frequently Asked Questions

Is chicken soup high in fiber?

Many traditional chicken soups are fairly low in fiber, but this version gets meaningful fiber from white beans, artichoke hearts, carrots, celery, spinach, and sun-dried tomatoes. The chicken provides protein, while the plant ingredients make the soup more filling.

Can I make high fiber chicken soup with uncooked chicken?

Yes. Add about 1 pound of boneless, skinless chicken breast or thighs to the broth after it comes to a simmer. Cook until the chicken reaches 165°F in the center, usually 12 to 18 minutes depending on thickness, then remove, shred, and return it to the pot with the beans and artichokes.

Do I need to rinse canned white beans?

Rinsing is recommended. It washes away the starchy canning liquid and some sodium, which helps the broth stay cleaner in flavor and appearance. Drain them well after rinsing so they do not dilute the soup.

How can I add even more fiber to this soup?

Add another cup of beans, extra spinach or kale, or a diced zucchini with the carrots and celery. Serving the soup with whole-grain bread is another easy way to make the meal more fiber-forward.