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Chicken & White Bean Soup

Chicken & White Bean Soup
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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.

Prep: 25 | Total Time: 25
  • 2 teaspoons
    extra-virgin olive oil
  • leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon
    fresh sage, chopped, or 1/4 teaspoon dried
  • 2 14-ounce cans
    reduced-sodium chicken broth
  • 2 cups
  • 1 15-ounce can
    cannellini beans, rinsed
  • 1 2-pound
    roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
  1. 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. 
  2. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Nutritional Information
Serving Size: 1 1/2 cups

Makes: 6 servings
  • Calories172
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol54 mg
  • Carbohydrates10 g
    • Dietary fiber3 g
  • Protein24 g
  • Sodium350 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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