BEAN AND CHICKEN SOUP RECIPES

CHICKEN & WHITE BEAN SOUP RECIPE | EATINGWELL

Chicken & White Bean Soup Recipe | EatingWell image

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Provided by EatingWell Test Kitchen

Total Time 25 minutes

Number Of Ingredients 7

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 247.7 calories, CarbohydrateContent 14.8 g, CholesterolContent 79.3 mg, FatContent 5.8 g, FiberContent 4 g, ProteinContent 35.1 g, SaturatedFatContent 1.4 g, SodiumContent 244.1 mg, SugarContent 1.3 g

CHICKEN BEAN SOUP RECIPE: HOW TO MAKE IT

Chicken Bean Soup Recipe: How to Make It image

This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York

Provided by Taste of Home

Categories Lunch

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken breasts, cubed
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
1 cup frozen peas and pearl onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground ginger, optional

Steps:

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

Nutrition Facts : Calories 159 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 624mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 13g protein. Diabetic Exchanges 1 starch

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