This page has moved to a new address.

Chicken & White Bean Soup

My Fitness World: Chicken & White Bean Soup

Tuesday, December 14

Chicken & White Bean Soup

Chicken & White Bean Soup Recipe
Makes 6 servings, 1 1/2 cups each
Active Time:
Total Time:


  • 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)


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


    Per serving: 199 calories; 4 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium.
    Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).
    1/2 Carbohydrate Serving
    Exchanges: 1 starch, 2 1/2 lean meat



    Post a Comment

    Subscribe to Post Comments [Atom]

    Links to this post:

    Create a Link

    << Home