I'm all for keeping things simple — especially in the kitchen. Some days are just not made for making long, complicated recipes. When you just can't look at another 30-ingredient list in the eye, it's time to try one of my quick and easy alternatives. Enter this delicious and easy chicken and white bean soup recipe. This dish is serious comfort food at its finest — and it's easy to double so you can freeze some for later. If you have any leftover chicken or veggies in your fridge, here's your chance to use them up. If not, a store-bought organic rotisserie chicken is an easy solution. Just be sure to keep an eye on the sodium!
Chicken and 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 fresh sage, chopped
- 28 ounces reduced-sodium chicken broth
- 2 cups water
- 15 ounces cannellini beans, rinsed
- 2 pounds precooked skinless, boneless chicken, shredded (approximately 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.
Makes 6 servings.
Prep Time: 25 mins
Total Time: 25 mins
Number of Servings: 6
Amount Per Serving
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 345 mg
Total Carbohydrate: 10 g
Dietary Fiber: 2 g
Protein: 22 g