Chicken & White Bean Soup
Rotisserie chicken can really relieve the dinner-rush pressure—especially in this Italian-inspired hearty soup, ready in under 30 minutes.
Servings
9 cups
Prep Time
25 minutes
Total Time
25 minutes
Ingredients
- 2teaspoons extra-virgin olive oil
- 2leeks, white and light green parts only, cut into 1/4-inch rounds
- 1tablespoon chopped fresh sage or 1/4 teaspoon dried
- 214-ounce cans reduced-sodium chicken broth
- 2cups water
- 115-ounce can cannellini beans, rinsed
- 12-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
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.
Tips
To make ahead: Cover and refrigerate for up to 2 days.
Nutrition Facts
Per serving (recipe makes 9 cups)
| Calories | 247.66kcal |
|---|---|
| Carbohydrate Total | 14.84g |
| Total Sugars | 1g |
| Added Sugars | 0g |
| Fiber | 4g |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Mono Saturated Fat | 2g |
| Cholesterol | 79mg |
| Sodium | 510mg |
| Protein | 34g |
| Potassium | 407mg |
| Calcium | 36mg |
| Chromium | 1mcg |
| Folate | 27mcg |
| Omega-6 | 1g |
| Vitamin E | 1mg |
| Zinc | 1mg |
| Vitamin B3 | 14mg |
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