Chicken & White Bean Soup

  • Serves: Makes 6 servings, 1 1/2 cups each

  • Prep Time: 25


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

Cooking Instructions

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.

Cook's Tip

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

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
54 mg
350 mg
10 g
3 g
24 g
389 mg

Dietary Exchanges

1 starch, 3 lean meat

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.