This Argentinian-inspired chimichurri chicken soup with tender white beans is perfect for nights when you’re craving a warm bowl of goodness. 5 types of herbs and a splash of tangy lemon juice will turn it into your new go-to dinner in no time.

This comforting chimichurri chicken soup is my Argentinian twist on a classic American recipe: Chicken Noodle Soup. With lots of creamy white beans, celery, and sweet onions, this dinner is exactly what “soup for the soul” is. The smokey flavor base with cumin, thyme, and white wine vinegar knocks it out of the park (or pot)! Sometimes I’ll add roasted broccoli or leftover rotisserie chicken so it’s a great way to clear out the fridge too. Served with crunchy green onions and a swirl of spicy chimichurri, it’s just what your weeknights needed to help you cozy up when it’s cold outside.
Chimichurri Chicken Soup Has The Most Incredible Flavor
- Great for meal-prep. Cook the recipe in advance and reheat it during the week or freeze the leftovers for later.
- Perfect for chilly weather. This soup is a hug in a bowl during chilly fall or winter nights.
- American-Argentinian fusion. Chimichurri adds a kick of tangy wow to your favorite chicken soup.
- Versatile. Make it creamy, add leftover rotisserie chicken, or stir in wild rice depending on what you’re craving. See my variation ideas below!
Recipe Ingredients
My version of chimichurri includes less oil than typical recipes because it’s swirled into the chicken soup. You’ll find the full recipe card with ingredient measurements and step-by-step instructions at the bottom of the post.
For the chimichurri
- Garlic – Swap it for 1/2 teaspoon garlic powder if you prefer.
- Fresh herbs – You need Italian parsley and cilantro. Remove any yellow stems and leaves to prevent bitterness.
- Shallot – Make sure it’s fresh and crunchy. There is no swap for this.
- Dried oregano – Reduce the amount by half if you use fresh oregano.
- Red chili pepper – I like red jalapeños, but Fresno chili works too.
- Paprika – Go for mild or smokey paprika.
- Salt – Kosher salt is best. Avoid coarse sea salt because it won’t dissolve well.
- Red pepper flakes – Chili powder is a good swap. Skip it if you don’t like heat.
- Olive oil – Feel free to use coconut or avocado oil.
- Lemon juice – You can add red wine vinegar instead.
For the soup
- Butter – Reduce the salt in the rest of the recipe if you use salted butter.
- Yellow onion – White onion works too.
- Celery – Don’t worry if it’s leftover celery that’s not as crunchy anymore.
- Garlic – 1/2 tablespoon garlic paste is a good swap.
- Chicken thighs – Boneless, skinless chicken is easier to work with because you don’t have to remove excess fat or bones.
- Chicken stock – I prefer low-sodium versions. Veggie stock is okay as well.
- White wine vinegar – You can use 1/2 tablespoon lemon juice and add more to taste.
- Bay leaf – They should be under a year old for the most fragrance.
- Cumin – If you’re not a fan of smokiness, control the flavor by adding 1/2 tablespoon first.
- White beans – They must be well-rinsed and drained. You can also use home-cooked white beans.
- Fresh thyme – Reduce the amount by half if you use dried thyme.
- Black pepper – Freshly cracked black pepper is best.
- Green onions – This is an optional garnish that adds crunch. Feel free to skip it.
Tips and Variation Ideas
From crispity crunchity garnishes to leftover roasted veggies, making this chimichurri chicken soup heartier is super easy. Aside from yummy variations, here are a couple tips to help you nail this recipe:
- Make it creamy. Stir 1/2-1 cup heavy cream or half-and-half into the soup during the last 10 minutes of cooking for richness.
- Use leftovers. If you have leftover rotisserie chicken or Grilled Turkey Tenderloin, shred it and use it instead of chicken thighs in the recipe to reduce food waste.
- Add cheese. Fold in 1/2 cup shredded parmesan cheese during the last 15 minutes of cooking, stirring until completely melted.
- More veggies. Mix in leftover roasted carrots, broccoli, cauliflower, or sautéed spinach for more flavor. I add up to 2 cups.
- Prep ahead. Chop all the ingredients 1-2 days in advance so all you have to do is sauté the veggies and simmer the soup right before dinner.
- Make it heartier. During the last 10 minutes of cooking, add 1 cup cooked brown rice, wild rice, or orzo to the soup for a heartier bite.
- Choose the right pot. While stainless steel is great, it’s easy for food to stick to it and burn. Prevent any kitchen messes by using a non-stick pot from the get-go.
- More garnishes. Toasty croutons, deep-fried thinly-sliced leeks, and garlic chips can add great flavor and texture.
- Chop it. Finely chop all the ingredients for the chimichurri and stir them together for a homemade chimichurri that doesn’t require a food processor.
Serving Suggestions
This hearty chimichurri chicken soup is a hearty dinner on its own or paired with other classic recipes. I love it with my Air Fryer Grilled Cheese. Taquitos, Mushroom Quesadillas, and cheesy empanadas are great options too. If the soup is your main dish, serve Bacon Wrapped Asparagus, Roasted Artichokes, and Stuffed Mushrooms as sides.
How to Store and Reheat Extras
The leftovers must be completely cooled before storing.
- Fridge: Place it in an airtight container for up to 4 days. Throw it away if it’s bubbling when cold or tastes sour.
- Freezer: Pour it into freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the heat.
- To reheat it: Microwave it in 15-second increments, stirring between them. You can also use a pot over medium-high heat for 8-10 minutes, stirring occasionally.
More Chicken Soup Recipes
Chimichurri Chicken Soup
Ingredients
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
- ¾ tsp. kosher salt
- ¼ tsp. hot pepper flakes
- ⅓ c. olive oil
- ¼ 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. fresh celery sliced
- 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
- ¼ 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
- ¼ c. fresh cilantro chopped
- 2 green onions sliced
Instructions
- 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 develops 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.
I bet this soup has super healing powers, it looks and sounds divine!
I bet so, too! :)
I love everything about this soup! So good!
Thank you, Nicole!
hey girl- this soup looks amazing!
Hi Shawnna – thank you so much!
This look so delicious, perfect for this time of year!
Soup comfort is definitely where it’s at right now! Thank you!
Wow this soup looks so comforting and delicious! Just what I need for dinner these days ♥
Thank you – I hope you like it!
Hands down chicken noodle soup is my all-time favorite soup recipe. I love the addition of chimichurri, it absolutely sounds amazing! I also crave soup this time of year. I’m pinning this recipe so I can hopefully make it next week for me and the hubbers!
Awesome. Enjoy!!
This soup sounds so comforting! It would make a great addition to our fireside dinners!
I love the sound of that! Thanks, Jen – happy weekend to you!
I’m always looking for new chicken recipes, so this one is definitely going to land on our dinner table soon!
Awesome. Hope you like it!
I’ve been craving all the comfort foods recently and this spicy bowl looks right up my alley!
Add as little or as much spicy as you like!!
Chimchurri is one of my hubs’ and my FAV!! I LOVE that you soup-i-fied it! Can’t wait to try!
Thank you – ENJOY!
I would love a bowl of this soup ASAP!!
I wish I had a bowl in front of me right now, too!