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Thursday, February 25, 2010

Chicken and White Bean Soup


4 cups roasted chicken meat, skinless, shredded
1 can cannellini (white kidney) beans, rinsed
2 tsp. extra virgin olive oil
2 leeks, cut into 1/4-inch rounds (white and light green parts only)
1 Tbsp. fresh sage, chopped (or 1/4 tsp. dried)
3 cups chicken broth, low-sodium
2 cups water
Heat oil in a large saucepan 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 to high heat, cover, and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot. Makes 8 servings.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Nutritional Information: (per serving)

Calories: 231Protein: 26 gFiber: 3 gCarbs: 15 gFat Total: 7 gSaturated Fat: 2 g

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