16 Bean Soup Recipe with Chicken: Hearty Simmered Protein and Vegetable Medley

This 16 bean soup recipe with chicken delivers the ultimate comfort food experience—rich, hearty, and packed with protein and texture from 16 different beans and tender chicken. The slow simmer transforms tough cuts into fork-tender meat while developing deep, savory flavors through aromatic herbs and spices. I've perfected this recipe over years of testing, balancing traditional techniques with modern shortcuts to ensure restaurant-quality results at home.

The secret to this soup lies in its layers of flavor and texture. Each bean variety contributes something unique—some add creaminess, others provide crunch, and a few bring earthy depth. The chicken, simmered until fall-apart tender, absorbs the broth's rich flavors, while bay leaves, thyme, and garlic build complexity as they steep. Unlike many bean soups that rely on canned beans, this version uses dried beans for superior texture and flavor development.

What you'll end up with is a steaming bowl of soup that's hearty enough to stand alone as a main course, yet balanced enough to pair with crusty bread or a simple green salad. The broth is rich but not heavy, the beans are tender yet still hold their shape, and the chicken adds substantial protein. Every spoonful delivers a perfect harmony of textures and flavors, making this the ultimate weeknight dinner or meal-prep solution.

Whether you're feeding a crowd or meal prepping for the week, this recipe scales beautifully while maintaining its depth of flavor. The long simmer time actually makes it more convenient—just throw everything in the pot and let it work its magic. Here's everything you need to create this comforting classic in your own kitchen.

Ingredients for 16 bean soup recipe with chicken

Sixteen varieties of beans plus tender chicken create this restaurant-quality masterpiece.

The beans are the soul of this soup, so buy dried from the bulk section—they're fresher and hold their texture better than canned. Penzeys or local health food stores have the best selection, but the regular grocery store bulk bins work too. Look for beans that are plump and free of debris. The chicken? Bone-in, skin-on thighs stay juicier than breasts during the long simmer. If you're short on time, Costco's pre-cut bone-in thighs are a lifesaver. Don't skip the skin—it renders down and adds incredible flavor to the broth.

No dried beans? Canned beans in a pinch, but drain and rinse them well to cut down on sodium. Fresh thyme? Dried at one-third the amount works, but fresh has that herbal punch. The tomato paste can be swapped for crushed tomatoes if you prefer, but paste gives that deep, concentrated flavor. For extra richness, add a splash of red wine when you stir in the tomato paste. The carrots and celery can be swapped for frozen chopped veggies—just thaw and drain them first. And if you're feeling fancy, add a handful of spinach at the very end for freshness.

This soup tastes even better the next day, so make a double batch and freeze portions. Store in airtight containers for up to 5 days in the fridge, or freeze for up to 6 months. The beans get even more tender with reheating, so it's perfect for meal prep. I always keep a container in the freezer—just thaw overnight in the fridge and reheat on the stove. The broth reduces slightly when frozen, so add a splash of water or broth when reheating if it seems too thick.

Step-by-step instructions for hearty 16 bean soup with chicken

This soup is all about layering flavors and textures—start with the beans, build the broth, then finish with rich chicken and aromatic vegetables.

Combine all the dried beans—1 cup navy beans, 1 cup black beans, 0.5 cup kidney beans, 0.5 cup pinto beans, 0.5 cup chickpeas, 0.5 cup lentils, 0.5 cup great northern beans, 0.5 cup lima beans, 0.5 cup white beans, and 0.5 cup red beans—in a large bowl. Rinse them thoroughly under cold water to remove any debris, then transfer to a large stockpot. Cover with 8 cups cold water and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 2 minutes. Drain immediately and return the beans to the pot.

This quick rinse-and-boil process removes impurities and prevents the beans from foaming excessively during the long simmer. Trust me—this step makes a huge difference in the final texture and flavor. Add 2 tsp salt and 1 tsp black pepper to the drained beans, then pour in the 8 cups chicken broth and 0.5 cup tomato paste. Stir well to combine, then bring the mixture to a gentle boil again over medium heat. Reduce heat to low and let it simmer uncovered for 1 hour, stirring occasionally to prevent sticking. The beans should be tender but not mushy—this is where the magic begins.

While the beans simmer, pat the 2 lb chicken thighs dry with paper towels and season generously with salt and pepper. Heat 0.25 cup olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is deep golden brown and crispy. Flip the thighs and cook for another 4-5 minutes until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil.

In the same skillet (no need to wipe it clean—the browned bits add flavor), add 2 chopped yellow onions, 4 chopped carrots, and 4 chopped celery stalks. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the 6 minced garlic cloves and cook for another 1 minute until fragrant. Stir in the 2 tbsp chopped fresh thyme and 1 tsp dried oregano, letting the spices toast for 30 seconds to release their aromas. Pour the vegetable mixture into the simmering bean pot and stir well to combine.

Return the soup to a gentle boil over medium heat, then reduce heat to low and let it simmer uncovered for 1.5 hours. This long simmering time allows the flavors to meld and the beans to absorb the broth, creating a rich, hearty texture. Stir occasionally and add hot water as needed to maintain the liquid level—you want the soup to remain soupy but not watery. The beans should be tender and fully cooked, and the broth should be deeply flavorful with a rich, earthy aroma.

After 1.5 hours, remove the 4 bay leaves from the soup. Use two forks to shred the chicken thighs into bite-sized pieces, discarding any bones or skin. Add the shredded chicken back to the pot and stir gently to distribute it evenly. Taste the soup and adjust the seasoning if needed—add more salt or pepper to taste. Let the soup simmer for another 15 minutes to allow the chicken to heat through and absorb the flavors.

Once the soup is fully heated through, taste it one last time and make any final adjustments. The soup should be rich, hearty, and deeply flavorful, with a perfect balance of beans, chicken, and vegetables. Ladle the soup into bowls, garnishing each serving with a sprinkle of fresh thyme and a drizzle of olive oil for extra richness. Serve immediately with crusty bread or over a bed of rice to soak up every last drop of that delicious broth.

This soup is even better the next day—if you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making each spoonful even more satisfying. Enjoy your homemade 16 bean soup with chicken, a true comfort food that’s perfect for chilly days or cozy gatherings!

Dietary considerations for this dish

Gluten-Free Adaptations

This soup is naturally gluten-free, but always double-check your ingredients. The dried beans, chicken broth, and vegetables are typically safe, but some brands of tomato paste or broth may contain hidden gluten. I recommend Annie's gluten-free tomato paste or Pacific Foods gluten-free chicken broth for extra safety. The olive oil, spices, and fresh herbs are also gluten-free, so you can enjoy this hearty bowl without worry. 🌱

Low-Carb Options

For a lower-carb version, reduce the beans to 4-5 varieties (like kidney, black, and pinto) and increase the chicken portion to 3 lbs. You can also add cauliflower rice (about 2 cups) to bulk up the soup while keeping it lighter. The carrots and celery can be reduced by half, and you can use zucchini instead for extra veggies without the carbs. This keeps the soup satisfying while fitting into a keto-friendly meal plan.

Vegetarian Substitutes

Skip the chicken and boost the beans to 2 cups total for a hearty vegetarian version. Add 1 cup of diced smoked tofu or 1 cup of crumbled tempeh for protein, and stir in 1 tbsp soy sauce for umami depth. You can also include 1 cup of chopped mushrooms for extra texture. The soup will still be rich and filling—just swap the chicken broth for vegetable broth to keep it plant-based. 🌿

Protein Boost

Want even more protein? Add 1 cup of cooked quinoa or ½ cup of cooked lentils (extra, if needed) to each serving. For a smoky kick, stir in ½ cup of cooked shredded rotisserie chicken or ½ cup of chickpeas at the end. If you're watching calories, use lean ground turkey instead of chicken thighs—just brown it well before adding to the pot. The extra protein keeps you full longer without sacrificing flavor.

Sodium Control

This recipe is naturally lower in sodium if you use low-sodium chicken broth and skip adding extra salt until the very end. Taste the soup before seasoning, as the beans and broth may already have enough salt. If needed, use no-salt-added canned beans (drained and rinsed well) and herbs like thyme and oregano to boost flavor without sodium. A squeeze of lemon juice at the end also brightens the soup naturally. 💡

Frequently asked questions