Chicken & White Bean Soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons extra-virgin olive oil2 leeks, white and light green parts only, cut into 1/4-inch rounds1 tablespoon chopped fresh sage, or 1/4 teaspoon dried2 14-ounce cans reduced-sodium chicken broth2 cups water1 15-ounce can cannellini beans, rinsed1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
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.
Serving Size: Makes 6 servings, about 1.5 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPIXEL.
Serving Size: Makes 6 servings, about 1.5 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPIXEL.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 3.2 g
- Cholesterol: 19.5 mg
- Sodium: 269.1 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.5 g
- Protein: 12.3 g
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