Chicken and White Bean Soup
(from Amanda_Rose’s recipe box)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 2 people
Categories: Chicken, Quick Recipes, Soup
Ingredients
- 1 teaspoons extra-virgin olive oil
- 1 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1/2 tablespoon chopped fresh sage, or 1/4 teaspoon dried
- 1 14-ounce cans reduced-sodium chicken broth
- 1 cups water
- 1/2 15-ounce can cannellini beans, rinsed
- 1/2 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (2 cups)
Directions
- 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.