January 2013 - Chicken & White Bean Soup

The winter months are a great time to warm up with hearty stews and soups. Pick up a rotisserie chicken from the grocery store to make this quick and hearty soup.


Chicken & White Bean Soup
From Eating Well

Makes 6 servings, 1 1/2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

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)

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.

Per serving: 172 calories; 4 g fat ( 1 g sat , 2 g mono ); 54 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 24 g protein; 3 g fiber; 350 mg sodium; 389 mg potassium.