Tuscan White Bean and Chicken Soup with Crème Fraîche

This hearty, flavorful soup tastes like it simmered for hours, but comes together in just 15 minutes! Sautéed scallions and celery with a peppery Tuscan spice blend create a fragrant base, while golden seared chicken adds savory depth. Creamy cannellini beans cook quickly in the broth, enriched with a generous dollop of crème fraîche for a luscious finish.

Serve this comforting bowl topped with zippy scallion greens for a pop of color and crunch. It’s the perfect quick dinner that feels like a warm hug in a bowl.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Celery SticksView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Thinly slice scallions, separating whites from greens. Halve celery lengthwise, then thinly slice crosswise.
2. Pat chicken dry with paper towels and season all over with half the fry seasoning, salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, celery, half the Tuscan heat spice and a pinch of salt and pepper. Cook, stirring occasionally, until celery is slightly softened, 2-3 minutes.
4. Add another drizzle of oil to the pot. Add the seasoned chicken in a single layer. Cook undisturbed until lightly browned on one side, 2-3 minutes. (The chicken will finish cooking in the next step.)
5. Stir in 1 cup water (2 cups for 4 servings), the beans with their liquid and the stock concentrates. Bring to a boil, then cover and cook until veggies are tender, chicken is cooked through and soup has thickened, 3-5 minutes. Remove from heat.
6. Stir in crème fraîche. Season with salt and pepper to taste. Divide soup between bowls and sprinkle with scallion greens. Serve. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use dried cannellini beans instead of canned?

Yes, but you’ll need to soak and cook them separately before adding to the soup. Canned beans save time and work perfectly here.

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt can be used, but the soup may be slightly less creamy. Stir in at the end and avoid boiling.

How do I store leftovers?

Cool the soup completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.