Chicken and White Bean Soup

Per Serving (for 6 servings)

Calories	235
Calories from Fat	45
Total Fat	5.0 g
Saturated Fat	1.0 g
Trans Fat	0.0 g
Polyunsaturated Fat	1.4 g
Monounsaturated Fat	2.3 g
Cholesterol	60 mg
Sodium	675 mg
Total Carbohydrate	17 g
Dietary Fiber	5 g
Sugars	5 g
Protein	28 g

A store-bought rotisserie chicken offers incredible versatility at mealtime. Here it makes a quick and flavorful “homemade” chicken soup. Instead of traditional noodles, this soup is made with protein-packed beans. Choose a rotisserie chicken with mild seasoning—both plain and lemon-pepper work well. Adding the wings and some bones to the broth adds richer flavor. For a burst of green, add a few handfuls of baby spinach or 2 tablespoons chopped fresh parsley right before serving. For classic chicken noodle soup, substitute ½ cup of egg noodles for the beans.

Serves 6 to 8

Prep time: 15 minutes or less
Total time: 1 hour or less

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

Directions: 

• 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.

This recipe is from the new The Great American Eat Right Cookbook.
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