Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup.
- 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)
- 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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Serving Size: 1.5 cups
- Per Serving: 248 calories; protein 35.1g; carbohydrates 14.8g; dietary fiber 4g; sugars 1.3g; fat 5.8g; saturated fat 1.4g; cholesterol 79.3mg; vitamin a iu 521.3IU; vitamin c 3.6mg; folate 22.7mcg; calcium 41.2mg; iron 1.9mg; magnesium 38mg; potassium 408.2mg; sodium 244.1mg; thiamin 0.1mg.
Exchanges: 1 starch, 3 lean meat
Original recipe can be found on EatingWell.com.