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Chicken & White Bean Soup

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 6 servings, 1 1/2 cups each
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
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)
Chicken & White Bean Soup Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 A World of Chicken Soup
 Quick Chicken: Mediterranean Magic
 Bean Soups
Nutrition Facts per Serving
Yield:   Makes 6 servings, 1 1/2 cups each
Calories: 199
Fat. Total: 4g
Protein: 22g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 48mg
Sodium: 345mg
% Cal. from Fat: 18%
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