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Chicken & White Bean Soup

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Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 2 teaspoons
  • extra-virgin olive oil
  • 2 2
  • leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon
  • fresh sage, chopped, 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)

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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.

2.Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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