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Chicken & White Bean Soup

0.0/5 rating (0 votes)
  • Ready in: 25 mins
  • Serves: 6
  • Complexity: medium


  • 2 tsp EVOO
  • 2 leeks, white and light green parts only, cut into 1/4" rounds
  • 1 Tbsp chopped fresh sage, or 1/4 tsp dried
  • 2 14-oz cans of reduced sodium chicken broth
  • 2 cups of water
  • 1 15-oz can cannellini beans, rinsed
  • 1 2lb roasted chicken, skin discarded, meat removed from bones and shredded


  1. Heat oil in Ducth oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. 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. Add beans and chicken. Cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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