Chicken and White Bean Soup
- 4 cups roasted chicken meat, skinless, shredded
- 1 can cannellini (white kidney) beans, rinsed
- 2 tsp. extra virgin olive oil
- 2 leeks, cut into 1/4-inch rounds (white and light green parts only)
- 1 Tbsp. fresh sage, chopped (or 1/4 tsp. dried)
- 3 cups chicken broth, low-sodium
- 2 cups water
Heat oil in a large saucepan 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 to high heat, cover, and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot. Makes 8 servings.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Nutritional Information: (per serving)
Calories: 231
Protein: 26 g
Fiber: 3 g
Carbs: 15 g
Fat Total: 7 g
Saturated Fat: 2 g
