Chicken & White Bean Soup

Try this Recipe for Chicken & White Bean Soup

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

IngredientsTry this recipe for Chicken & White Bean Soup
2 teaspoons extra-virgin olive oil

2 leeks, white and light green parts only, cut into 1/4-inch rounds

1 tablespoon chopped fresh sage, or 1/4 teaspoon dried

2 14-ounce cans reduced-sodium chicken broth

2 cups water

1 15-ounce can cannellini beans, rinsed

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Preparation
Active 25 m | Ready In 25 m

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Information 

Serving size: 1 1/2 cups | Recipe makes 6 servings 

Per serving: 248 calories; 6 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 35 g protein; 23 mcg folate; 79 mg cholesterol; 1 g sugars; 0 g added sugars; 521 IU vitamin A; 4 mg vitamin C; 41 mg calcium; 2 mg iron; 244 mg sodium; 408 mg potassium

Carbohydrate Servings: 1

Exchanges: 1 starch, 3 lean meat


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