Chicken
Chicken & White Bean Soup
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.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light green parts only, sliced into ¼-inch rounds
- 1½ tablespoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 2 teaspoons minced garlic
- ⅛ teaspoon salt plus ½ teaspoon, divided
- 6 cups unsalted chicken broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- 1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
- ½ teaspoon ground pepper
- 1 tablespoon lemon juice
Directions
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add sliced leeks; cook, stirring often, until soft, about 3 minutes. Stir in 1½ tablespoons sage, 2 teaspoons thyme, 2 teaspoons garlic and ⅛ teaspoon salt; cook, stirring, until aromatic, about 30 seconds. Stir in 6 cups broth; increase heat to high, cover and bring to a boil. Reduce heat to medium and stir in rinsed beans, shredded chicken, ½ teaspoon pepper and the remaining ½ teaspoon salt; cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Stir in 1 tablespoon lemon juice.
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