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Chicken & White Bean Soup

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup.

Chicken & White Bean Soup

Chicken & White Bean Soup

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By: EatingWell
Servings
6 servings, 1 1/2 cups each

Ingredients:

  • 2 tsps extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tblspn 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)

Instructions

Here are your instructions:

  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.

Recipe Notes

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

Chicken & White Bean Soup

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Credit: EatingWell

NUTRITION

Per serving: 172 calories; 4 g fat (1 g sat, 2 g mono); 54 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 24 g protein; 3 g fiber; 350 mg sodium; 389 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 starch, 3 lean meat