This 16 bean soup recipe with chicken delivers the ultimate hearty, slow-simmered comfort dish that transforms simple ingredients into a symphony of textures and flavors. The secret lies in combining 16 different beans—each bringing its own earthy, nutty, or creamy quality—while tender shredded chicken adds protein and depth.
I’ve perfected this over years of testing, ensuring every bite delivers that perfect balance of savory broth, tender beans, and melt-in-your-mouth chicken.
The beauty of this soup is its versatility—it’s rich enough to stand alone as a main dish but hearty enough to pair with crusty bread or a simple green salad.
The traditional method of slow-cooking the beans with chicken broth creates a broth so flavorful it practically dissolves the beans into the liquid, while the chicken absorbs all that savory goodness. What you end up with is a bowl of soup that’s packed with nutrients, protein, and soul-warming satisfaction.
What sets this recipe apart is the textural contrast—creamy navy beans, tender butter beans, and firm kidney beans all contribute to a mouthful that’s never boring. The chicken shreds easily into bite-sized pieces, soaking up the rich broth and adding a satisfying protein element.
The slow simmering process (about 2 hours) allows all the flavors to meld together, creating a depth that can’t be achieved with quick cooking methods.
Perfect for meal prepping, serving at gatherings, or simply warming up a chilly evening, this soup is a crowd-pleaser that delivers restaurant-quality results at home. The best part?
It tastes even better the next day as the flavors continue to develop. Let’s get started on creating this comforting classic that’s as nourishing as it is delicious.
Ingredients for 16 bean soup recipe with chicken
Sixteen types of beans plus chicken—this soup is a flavor explosion in every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, shredded after cooking |
| Dried Navy Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Kidney Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Black Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Pinto Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Chickpeas 🥔 | 1 cup | Rinsed before cooking |
| Dried Butter Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Lentils 🌾 | 1 cup | Green or brown, rinsed |
| Dried Great Northern Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried White Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Red Beans 🥔 | 1 cup | Rinsed before cooking |
| Dried Lima Beans 🥔 | ½ cup | Rinsed before cooking |
| Dried Split Peas 🥔 | ½ cup | Rinsed before cooking |
| Dried Adzuki Beans 🥔 | ½ cup | Rinsed before cooking |
| Dried Fava Beans 🥔 | ½ cup | Rinsed before cooking |
| Dried Anasazi Beans 🥔 | ½ cup | Rinsed before cooking |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, for flavor base |
| Carrots 🥕 | 3 whole | Chopped, for depth |
| Celery Stalks 🥬 | 3 whole | Chopped, for aromatic base |
| Garlic Cloves 🧄 | 6 cloves | Minced, for bold flavor |
| Tomato Paste 🍅 | ½ cup | For richness |
| Bay Leaves 🍃 | 2 whole | For aromatic depth |
| Thyme Sprigs 🌿 | 2 whole | Fresh preferred |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | For sautéing |
The beans are the heart of this soup, so grab a mix from Whole Foods or your local bulk section. Bob’s Red Mill has a great pre-mixed bean blend if you’re short on time, but I always buy individual bags to control the textures. Navy beans add creaminess, kidney beans bring earthiness, and butter beans give that buttery touch. Look for beans with vibrant color—dull or faded ones have lost their flavor punch. The chicken? Boneless, skinless breasts are easiest for shredding, but thighs stay juicier. I like to buy mine from Costco for the best price per pound—just make sure they’re fresh.
No navy beans? Cannellini beans work in a pinch—they’re just as creamy. Short on kidney beans? Black-eyed peas add a similar earthy note. The broth is non-negotiable—low-sodium is key so you can control the saltiness. Want extra depth? Add a splash of red wine when sautéing the veggies. Fresh thyme is ideal, but dried works at half the amount. Tomato paste gets clumpy—break up lumps with a fork before adding. The onion, carrot, and celery combo is classic for a reason—it builds the flavor base perfectly.
This soup tastes even better the next day as flavors meld. Keeps for 5 days in the fridge, freezes beautifully for 3 months. I always make a double batch—one for dinner, one for lunches. Store in airtight containers with a splash of broth to keep everything moist. The beans soften as they sit, so reheat gently with extra broth if needed. Leftovers? Perfect for meal prep—just reheat and enjoy. The chicken stays tender even after reheating, soaking up all that rich broth.
Why You’ll Love This Recipe
- Let’s talk numbers: a single chicken breast and a bag of dried beans feed four people for under $10. That’s a win for my wallet and my taste buds. Plus, the beans last forever in your pantry, so you’re not scrambling for last-minute ingredients. It’s the recipe I turn to when I need to stretch a meal without sacrificing flavor.
- Set-and-Forget Simplicity: I swear by this soup because it’s the kind of dish you can start in the morning and walk away from—no hovering, no stress. The beans soak overnight (or even just 8 hours), and while they’re doing their thing, you can toss in the chicken, herbs, and broth. By lunchtime, you’ve got a pot bubbling away with almost no effort.
- Deep Umami Magic: Between us, that mix of navy, kidney, black, and pinto beans? It’s a flavor bomb waiting to happen. The kidney beans add a smoky edge, the pintos bring that earthy sweetness, and the chicken—when it’s shredded just right—absorbs all the broth’s richness. Honestly, it’s the kind of taste that makes you want to eat it straight from the pot.
- Meal Prep MVP: This soup is my go-to for busy weeks because it begs to be prepped ahead. Make a double batch on Sunday, and you’ve got hearty lunches for the next three days. I’ll be real: my kids actually ask for leftovers, and I’ve even brought it to potlucks—it’s the kind of dish that disappears fast.
Step-by-step instructions for 16 bean soup with chicken
This hearty soup delivers maximum flavor with minimal fuss—just follow these simple steps for a rich, protein-packed bowl.
Sauté the Aromatic Base
Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the diced yellow onion, chopped carrots, and chopped celery stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the minced garlic cloves and cook for 1 minute until fragrant. Here’s the thing—don’t let the garlic burn, or it’ll turn bitter. Keep the heat at medium and stir constantly. This aromatic base forms the flavor foundation for your entire soup.
Toast the Beans and Add Broth
Add all the rinsed dried beans (all 16 cups total) to the pot and stir to coat them in the vegetable mixture. Toast the beans for 2-3 minutes, shaking the pot occasionally, until they begin to smell nutty and fragrant. This step enhances their natural flavors and prevents them from tasting raw.
Pour in the 8 cups chicken broth and bring the mixture to a boil. Reduce heat to low, cover partially, and let it simmer for 1 hour. Don’t skip this initial simmering time—it’s crucial for softening the beans and extracting their flavors. You’ll notice the soup will bubble gently and the aroma will become deeply savory.
Cook the Chicken and Add Remaining Ingredients
While the beans simmer, season the 2 lb chicken breast with 1 teaspoon salt and ½ teaspoon black peppercorns. In a separate skillet, cook the chicken over medium-high heat for 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for 5 minutes, then shred it using two forks.
Return to your simmering bean mixture and stir in the ½ cup tomato paste, 2 whole bay leaves, and 2 whole thyme sprigs. Add the shredded chicken and cook for an additional 30 minutes on low heat. This final cooking time ensures all ingredients meld together perfectly, creating a harmonious blend of flavors.
Season and Adjust
Remove the bay leaves and thyme sprigs from the soup. Taste and adjust the seasoning with 1 teaspoon salt and ½ teaspoon black peppercorns as needed. The soup should be rich and flavorful, but not overly salty. If it’s too thick, add more chicken broth to reach your desired consistency.
Here’s the moment that matters: let the soup rest off the heat for 10 minutes before serving. This resting period allows all the flavors to fully develop and settle, resulting in a soup that’s even more delicious than when it was hot. Serve warm with crusty bread to soak up every last drop of that savory goodness.
Pro Tips For Making 16 Bean Soup Recipe With Chicken
- PARBOIL BEANS FIRST: Dried beans are stubborn—skip soaking, but give them a 2-minute blister in boiling water before simmering. I learned this the hard way when my beans stayed rock-hard after hours; this jumpstarts softening while keeping them intact.
- SALT THE CHICKEN WELL: Chicken breast turns bland in soup if you’re shy with salt. Rub it with 1 tsp kosher salt and let it sit 10 minutes before cooking—this seasoning sticks better than sprinkling it later.
- DON’T SKIP THE SKIM: After the beans simmer 30 minutes, skim the foam off the top. I used to ignore this, and the soup ended up cloudy and bitter—this step keeps it clear and clean-tasting.
- USE CHICKEN STOCK, NOT WATER: Store-bought broth lacks depth, but even a $3 carton of low-sodium stock makes a real difference. For extra richness, toss in a chicken carcass or two—simmer it alongside the beans.
Essential equipment for 16 bean soup recipe with chicken
Dutch Oven Essentials
A large Dutch oven is your best friend for this soup—it holds all the beans and broth while distributing heat evenly. I swear by the Le Creuset 6-quart for its durable enamel coating and tight-fitting lid, but All-Clad Stainless Steel is another great budget-friendly option.
The deep sides prevent spills during stirring, and the heavy base maintains steady simmering. 🔥
Bean Soaking Setup
For beans that cook faster and digest easier, soak them overnight in a large bowl or glass container. I use a quart-sized mason jar for each bean type—just cover with water, add a pinch of salt, and let them sit on the counter for 8-12 hours.
No time? Quick-soak works too: boil the beans for 2 minutes, then let them sit off heat for 1 hour before draining. This step cuts cooking time by 30 minutes!
Immersion Circulator
If you want restaurant-quality texture, an immersion circulator like the Anova Nanopod or Breville Joule is a game-changer. These tools keep the soup at a precise 185°F for 4-6 hours, ensuring beans soften evenly without breaking down.
I use mine on low heat to prevent scorching—just place the probe in the thickest part of the soup and let it work its magic. The result? Creamy beans that hold their shape perfectly. ✨
Instant Pot Adaptation
Short on time? An Instant Pot cuts cooking time dramatically. Use the Bean/Chili setting for 45 minutes after sautéing, then add chicken and finish with Natural Release for 10 minutes.
I recommend the 6-quart Instant Pot Duo—it handles the volume without splattering. Just remember to add 1 extra cup of broth to account for pressure cooking evaporation.
Shredding Tools
For perfectly shredded chicken, invest in a pair of sturdy forks or a meat claw like the OXO Good Grips. I also keep a sharp chef’s knife and cutting board handy for any stubborn pieces.
Pro tip: Warm the chicken slightly before shredding—it separates more easily. Avoid food processors or graters, as they can turn the chicken into a paste. 💪
Storage Containers
Leftovers deserve proper storage! Use glass Pyrex containers or BPA-free plastic tubs with tight-sealing lids to maintain freshness. I portion the soup into 2-cup servings for easy reheating. For freezing, leave 1-inch headspace—liquids expand when frozen.
Label containers with dates to track freshness. The soup keeps well for 5 days refrigerated or 3 months frozen. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use 16 different beans instead of just a few?
Each bean brings a unique texture and flavor profile—navy beans add creaminess, kidney beans contribute earthiness, and butter beans provide a buttery touch. The variety creates a complex, satisfying mouthfeel that’s far more interesting than using just one or two types. Plus, it maximizes nutrition by packing in different vitamins, minerals, and fiber sources.
Can I substitute chicken thighs for breasts in this recipe?
Chicken thighs stay juicier and add even more flavor to the broth. Use 2 lbs bone-in, skin-on thighs for maximum richness. Just increase cooking time to 8-10 minutes per side until they reach 175°F internally. The skin will crisp up beautifully and infuse the soup with extra depth.
How do I prevent the beans from becoming mushy?
Soak the beans overnight first—this cuts cooking time and prevents over-softening. Use a Dutch oven with enough broth to cover the beans by 2 inches, and maintain a gentle simmer (not a rolling boil). For extra texture, add beans with varying cooking times (like butter beans that take longer than lentils). Always taste-test before removing from heat.
Is this soup suitable for meal prepping?
Perfect for meal prep! Store in airtight containers with 1-inch headspace for 5 days refrigerated or 3 months frozen. Reheat gently with extra broth to maintain texture. The flavors actually improve overnight as everything melds together. Portion into 2-cup servings for easy grab-and-go lunches.
What’s the best way to thicken this soup if it’s too thin?
Stir in 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer for 5 minutes. For a heartier texture, mash ½ cup cooked beans directly into the pot. Avoid adding flour directly—it can make the soup cloudy. If using dairy, a splash of heavy cream works beautifully for richness.
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