EatingWell


3
3
What's This?
Serving size 4
Total Time

Ingredients

2 tsp extra virgin olive oil2 leek, white and light green parts only, cut into 1/4-inch rounds1 Tbsp chopped fresh sage or 1/4 teaspoon dried28 oz can reduced-sodium chicken broth2 cup water15 oz can cannellini beans, rinsed2 lb roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add leeks and cook, stirring often, until soft, about 3 minutes.
  3. Stir in sage and continue cooking until aromatic, about 30 seconds.
  4. Stir in broth and water, increase heat to high, cover and bring to a boil.
  5. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes.
  6. Serve hot.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 199 3%
  • Calories from fat 36 5%
  • Total Fat 4gm 16%
  • Saturated Fat 1gm 2%
  • Monounsaturated Fat 2gm 14%
  • Sodium 345mg
  • Total Carbohydrates 10gm 6%
  • Fiber 2gm
  • Protein 22gm
  • Cholesterol 48mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Healthy, Kid-Friendly, Low Calorie, Chicken, Italian, Easy, One-Dish, Fall

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