Chicken And White Bean Soup

  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  • 2 (14.1 ounce) cans 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1 (15 ounce) can 1 15-ounce can cannellini beans, rinsed
  • 1 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes.
  2. Stir in sage and continue cooking until aromatic, about 30 seconds.
  3. Stir in broth and water, increase heat to high, cover and bring to a boil.
  4. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes.
  5. Serve hot.

Related Posts