Chicken and White Bean Soup
This recipe makes great use of leftover cooked chicken or a rotisserie chicken. Serve with some crusty bread and a side salad!
Serves 6


2 teaspoons 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 (4cups)

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

Make Ahead Tip: Cover and refrigerate for up to two days.

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