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Chicken & White Bean Soup

EatingWell

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Yield: Makes 6 servings, 1 1/2 cups each

Preparation Time: 25 minutes

Ingredients

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 Tablespoon chopped fresh sage or 1/4 teaspoon dried
2 cans (14 oz.) reduced-sodium chicken broth
2 cups water
1 can (15 oz.) cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Nutrition Facts

Yield: Makes 6 servings, 1 1/2 cups each

Approximate Nutrient Content per serving:

Calories: 199
Calories From Fat: 36
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 48mg
Sodium: 345mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Protein: 22g

Selenium (19% daily value), Iron (15% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oil in a Dutch 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 and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Reprinted with permission from EatingWell Magazine.

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