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Chicken and White Bean Soup
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.
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 |
Excerpted from
The Great American Eat Right Cookbook
Copyright ©2007 American Cancer Society.