Turkey, pumpkin and wild rice soup
Turkey, pumpkin and wild rice in a thyme-scented broth.
About 1 hr · 380 kcal · 40 g protein per serving
Chicken, butter bean and rosemary soup
Chicken and butter beans in a rosemary broth with soft vegetables.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the chicken cooks through in 8 to 10 minutes
- Photograph the finished bowls
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 335 kcal
- per serving
- Protein
- 39 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains celery. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a large pan over medium heat and cook the carrot and celery for 8 minutes, until softening.
Add the stock, butter beans and rosemary and simmer for 10 minutes.
Add the chicken and simmer for 8 to 10 minutes, until cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Crush a few beans against the side of the pan to thicken the broth slightly, then serve.
The useful detail
Chop rosemary finely and use a restrained amount. Whole sprigs go woody in a broth and half a teaspoon chopped is enough to scent the whole pan.
Make it work for you
One serving is A large bowl, half the pan. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Turkey breast instead of chicken
Leaner, with the same safe endpoint.
Per serving: about 10 kcal less, about 1 g more protein, about 1 g less fat.
Cannellini beans instead of butter beans
Firmer and smaller. The figures use the same record.
Per serving: about the same energy, about the same protein, about the same fat.
Dried rosemary
Use a quarter teaspoon and add it with the stock. Nutrition is not materially affected.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A clear, light soup that still carries a full portion of protein, mostly from the chicken with the beans adding to it.
| Energy | 335 kcal |
|---|---|
| Protein | 39 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Carbohydrate | 29 g |
| of which sugars | 5 g |
| Fibre | 7 g |
| Sodium | 2,030 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| carrot | 100 g | FDC 170393Carrots, raw | 41 kcal | 0.9 g |
| celery | 100 g | FDC 169988Celery, raw | 14 kcal | 0.7 g |
| chicken stock | 840 g | FDC 174536Soup, chicken broth, ready-to-serve | 51 kcal | 5.4 g |
| butter beans | 200 g | FDC 175204Beans, white, mature seeds, cannedFoodData Central has no record for tinned butter beans, which are mature lima beans. Calculated as tinned white beans, the closest tinned bean it records; the two are close in energy and protein, but your tin's label is the exact figure. | 228 kcal | 14.5 g |
| fresh rosemary | 0.5 g | FDC 173473Rosemary, freshA teaspoon of chopped rosemary weighs 0.7 g, about 1 kcal on FoodData Central 173473. That record has no sugars value, so the rosemary is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| chicken breast | 250 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 300 kcal | 56.3 g |
| Whole recipe | Divided by 2 | 674 kcal | 77.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool it quickly, cover and refrigerate within 2 hours. The FDA chart gives soups and stews 3 to 4 days. It thickens as the beans continue to soften.
- In the freezer
- The same chart gives soups and stews 2 to 3 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, stirring so it heats evenly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Celeriac, pear and white bean soup
A smooth soup with celeriac, pear and white beans.
About 45 min · 330 kcal · 15 g protein per serving
Vegetarian