Chicken and White Bean Soup

From The Great American Eat-Right Cookbook

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

  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.

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