Chicken and White Bean Soup

Chicken and White Bean Soup

Published on In | By |
0 Comments
    • Prep Time
    • Minutes

Recipe Rating

  • (107.7 /5)
  • 337 ratings

Ingredients

  • 1 rotisserie chicken breast section or 3 cups chopped white chicken meat
  • 1 tablespoon canola oil
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 cups water
  • 6 cups reduced-sodium chicken broth
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • Salt and freshly ground black pepper

Nutrition Info

  • 235 Calories

  • 45 - Calories from Fat

  • 5.0 g Total Fat

  • 1.0 g - Saturated Fat

  • 0.0 g - Trans Fat

  • 1.4 g - Polyunsaturated Fat

  • 2.3 g - Monounsaturated Fat

  • 60 mg Cholesterol

  • 675 mg Sodium

  • 17 g Total Carbohydrate

  • 5 g - Dietary Fiber

  • 5 g - Sugars

  • 28 g Protein

Instructions

  1. Remove wings from chicken and reserve. Remove skin from breast and discard. Shred the meat from the breast and break off breastbones.
  2. In a stockpot over medium heat, add oil. Sauté the carrots, celery, onion, chicken wings, and breastbones for 8 to 10 minutes, or until vegetables soften.
  3. Add water and chicken broth and bring to a boil, stirring to combine. Reduce the heat, cover, and simmer for 15 to 20 minutes.Add beans and chicken meat and cook for 5 minutes. If too thick, add additional broth or water. Discard bones and wings before serving. Season with salt and pepper.
  • Servings : Serves 6 to 8
  • Ready in : 55 Minutes

Rate this recipe

  • 337 People Rated This Recipe

  • Average Rating

  • (107.7 / 5)