Creamy Protein Soup
This Creamy Protein Soup is cozy, filling, and packed with protein—without relying on heavy cream. Made with chicken, white beans, and Greek yogurt, it delivers a rich, velvety texture that actually keeps you full. Perfect for meal prep, busy weeknights, or anytime you want comfort food that fuels your body.
Ingredients
- Main Ingredients
- 2 cups cooked chicken breast or thighs shredded or diced
- 2 15-oz cans white beans (cannellini or great northern), drained and rinsed
- 1 small onion finely diced
- 3 cloves garlic minced
- Flavor Base
- 4 cups chicken or vegetable broth low-sodium
- ¾ cup plain Greek yogurt or light cream
- 1½ tsp Italian seasoning
- ½ tsp black pepper
- Pantry Staples
- 1 tbsp olive oil
- Salt to taste
- 1 –2 cups spinach or kale optional
- 1 tbsp cornstarch or flour optional, for extra thickness
Instructions
- Prep
- Cook chicken if not already prepared; shred or dice and set aside.
- Drain and rinse beans.
- Chop onion and garlic so everything is ready to go.
- Stovetop Method
- Heat olive oil in a large pot over medium heat.
- Add onion and cook 3–4 minutes until soft and translucent.
- Add garlic and cook 30 seconds until fragrant.
- Pour in broth and add white beans. Bring to a gentle simmer and cook 8–10 minutes.
- Blend about half the soup using an immersion blender (or carefully in a blender) until creamy.
- Stir in chicken, Italian seasoning, salt, and pepper. Simmer 5–7 minutes.
- Reduce heat to low and stir in Greek yogurt or cream. Do not boil.
- Add spinach or kale if using and cook just until wilted.
- Texture Check
- Soup should be thick, creamy, and hearty.
- Too thick? Add broth.
- Too thin? Simmer longer or add a cornstarch slurry.
- Finish
- Remove from heat and rest 5 minutes. Taste and adjust seasoning.
Notes
- Blending part of the soup creates creaminess without excess dairy.
- Always lower heat before adding yogurt to prevent curdling.
- Beans add both protein and body—don’t skip them unless doing low-carb.