
Chicken and White Bean Soup
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- 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
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235 Calories
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45 - Calories from Fat
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5.0 g Total Fat
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1.0 g - Saturated Fat
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0.0 g - Trans Fat
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1.4 g - Polyunsaturated Fat
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2.3 g - Monounsaturated Fat
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60 mg Cholesterol
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675 mg Sodium
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17 g Total Carbohydrate
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5 g - Dietary Fiber
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5 g - Sugars
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28 g Protein
Instructions
- Remove wings from chicken and reserve. Remove skin from breast and discard. Shred the meat from the breast and break off breastbones.
- 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.
- 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
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