Chicken and White Bean Soup

I love chicken soup so try this wonderful chicken white bean soup without the added fat and salt. Serve with a salad, whole grain bread, and a small glass of a dry red whine.

You can also substitute turkey for the chicken. One of the things I love about the after thanksgiving dinner is all those wonderful leftovers you can reuse in various ways. If you would prfer a Chicken Chili watch Chef John’s video

Ingredients

• 2 teaspoon oil, olive, extra-virgin
• 2 leek(s) white and light green parts only, cut into 1/4-inch rounds
• 1 tablespoon sage, fresh chopped
• 28 ounce(s) broth, chicken, less sodium or 2 14-ounce cans
• 2 cup(s) water
• 15 ounce(s) beans, cannellini rinsed
• 2 pounds chicken, precooked rotisserie, no skin skin discarded, meat removed from bones and shredded (4 cups)

Instructions

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes.

2. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil.

3. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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