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 1/2 cup of egg noodles for the beans.
Prep time: 15 minutes or less
Total time: 30 minutes or less
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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
Remove wings from chicken and reserve. Remove skin from
breast and discard. Shred the meat from the breast and break
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
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.
Nutrition Information Per Serving
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;
|FRESHDIRECT NUTRITION PER SERVING|
1 carbohydrate serving
Reprinted, with permission, from the American Cancer Society. The Great American Eat-Right Cookbook.
Atlanta, GA: American Cancer Society; 2007, www.cancer.org/bookstore.