Recipe of the Week: Chicken and White Bean Soup

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From Everyday Health

Prep Time: 25 mins
Total Time: 25 mins


  • 2 teaspoon oil, olive, extra-virgin
  • 2 leek(s), white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon sage, fresh, chopped
  • 28 ounce(s) broth, chicken, less sodium, or 2 14-ounce cans
  • 2 cup(s) water
  • 15 ounce(s) beans, cannellini, rinsed
  • 2 pounds chicken, precooked rotisserie, no skin, skin discarded, meat removed from bones and shredded (4 cups)

Recipe Tip:

Always buy broth in cardboard containers instead of cans.


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. Stir in broth and water, increase heat to high, cover and bring to a boil.
3. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
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