Chicken Chimichurri Soup with White Beans

This Chicken Chimichurri Soup with White Beans is like your familiar chicken soup, but with a super flavorful twist.

Chicken Chimichurri Soup with White Beans from

Every day is a good day for soup. Or so my husband says.

When I first met Blake, I was often surprised when he’d order a cup of soup at a restaurant. IN THE MIDDLE OF SUMMER. For me, soup had always been a cold-weather meal, to deliver warmth and comfort to cold, aching bones. It took me awhile, but I came around to his way of thinking, and now have no problem with enjoying a serving of steaming soup in the middle of July.


I will say that I actually crave soup during the colder months. Enduring the cold and sometimes downright frigid temperatures of Minnesota each winter, our lives depend on hot meals loaded with flavor and comfort.

This Chicken Chimichurri Soup with White Beans is like your familiar chicken soup, but with a wonderful flavor twist. Fill your bowl. Cozy on in!

* This is a sponsored post, created in partnership with Gold’n Plump®.

Gold'n Plump Boneless Skinless Chicken Thighs

I have been partnering with Gold’n Plump chicken for a few years now. They are a local brand that I’m happy to put on my table and to feature in my recipes here. Gold’n Plump chickens are grown by family farmers right here in Minnesota and Wisconsin with No Antibiotics-Ever.

My absolute favorite pieces from a chicken are the thighs, and then the drumsticks. They’ve been my preference ever since I was a little kid. I love that moist and extra flavorful dark meat. And while I’m also a fan of some golden crispy chicken skin, there are times when I simply only want or need the meat. In the case of any homemade chicken soup, these Gold’n Plump Boneless Skinless Chicken Thighs are perfection.

Chicken Chimichurri Soup with White Beans from

At the base of my recipe for chicken chimichurri soup with white beans are all the flavors of chicken soup that you’ve known your entire life. Simple and comforting.

But then I took out the noodles and added white beans, and swirled in some ultra flavorful chimichurri sauce.

If you’re not familiar with chimichurri, it’s a thick herb sauce from Argentina that usually consists of parsley, vinegar, olive oil, garlic, and chili pepper. This condiment is often served drizzled over grilled beef and other meats, adding a pop of fresh wow to anything it touches.

My version of chimichurri includes less oil than you’ll typically find, simply because it’s getting swirled into soup. And I used lemon juice instead of vinegar, for its bright freshness. I also incorporated plenty of cilantro, to give this cumin-scented soup a bigger nod toward Mexican flavors.

The chimichurri definitely has a kick to it. Serve it on the side, for each person to add as they wish.

Chicken Chimichurri Soup with White Beans

Yield: 8 to 10 servings

Calories per serving: 585


for the chimichurri:

  • 4 large cloves garlic, chopped
  • 3 c. lightly packed fresh Italian parsley
  • 1 c. lightly packed fresh cilantro
  • half of a medium shallot, chopped
  • 2 T. dried oregano
  • 1 T. finely chopped red chili pepper
  • 1 T. paprika
  • 3/4 tsp. kosher salt
  • 1/4 tsp. hot pepper flakes
  • 1/3 c. olive oil
  • 1/4 c. freshly squeezed lemon juice
for the soup:
  • 2 T. olive oil
  • 2 T. unsalted butter
  • 1 large yellow onion, finely chopped
  • 1-1/2 c. sliced fresh celery
  • 2 large cloves garlic
  • 2 tsp. kosher salt, plus more if desired at the end
  • 2 (1.75 lb.) packages Gold'n Plump® boneless skinless chicken thighs
  • 8 c. low sodium chicken stock
  • 1/4 c. white wine vinegar
  • 1 bay leaf
  • 1 T. cumin
  • 1 (15 to 16 oz.) can white beans, rinsed and drained
  • 1 T. fresh thyme leaves
  • 1 tsp. black pepper
  • 1/4 c. fresh chopped cilantro
  • 2 green onions, sliced


for the chimichurri:

In a food processor fitted with a metal blade, combine all chimichurri ingredients and process until a smooth paste forms. With a spatula, transfer chimichurri to a bowl and let stand at room temperature while preparing the soup, to let flavors blend.

for the soup:

In a large pot (I use this one), heat oil and butter over medium heat. Add onion and sauté until it starts to soften, about 4 minutes. Add celery, garlic, and kosher salt. Continue to sauté until all vegetables are softened, about 4 to 5 minutes more.Add whole pieces of boneless, skinless chicken thighs to the pot, along with chicken stock, white wine vinegar, bay leaf, and cumin. Bring to a boil over medium-high heat. Partially cover, reduce heat to low, and simmer gently until chicken is just cooked through. This should take about 20 to 25 minutes. Using tongs, transfer chicken to large plate and let cool slightly. Let soup sit, undisturbed, while shredding meat into bite-size pieces with two forks. If any scum developes on the surface of the soup, skim it off with a big spoon and discard.Add shredded chicken back to the pot of soup, along with white beans, thyme leaves, and black pepper. Bring to a simmer over medium heat. Taste and adjust with additional salt and black pepper, if needed. Don't be afraid to add salt and pepper to amp up the flavor! Discard bay leaf.Serve soup hot with chimichurri on the side, for individuals to swirl in as much as they please. Also offer chopped cilantro and sliced green onions for garnish.
a farmgirl's dabbles ©

Chicken Chimichurri Soup with White Beans from


Gold'n Plump Boneless Skinless Chicken Thighs

Here are a few more Gold’n Plump boneless skinless chicken thigh recipes you might like:

And here are a few more recipes I’ve previously created with Gold’n Plump chicken products:

Gold'n Plump logo

At Gold’n Plump, good chicken is their mission. The brand is proud to offer the best tasting chicken, raised on family farms in Minnesota and Wisconsin. Gold’n Plump chickens are raised with No Antibiotics-Ever and carry the American Humane Certified™ seal.

Connect with Gold’n Plump on their website and social media channels: Facebook, Twitter, and Pinterest.

This post is sponsored by Gold’n Plump. I am honored to partner with them again this year to bring you delicious new chicken recipes from our kitchen and backyard grills. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible.

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We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. See our disclosure policy for more info.