Chicken and White Bean Soup
Posted: February 6th, 2012, 6:04 pm
2 teaspoons extra virgin olive oil
2 leeks, white and light green parts only, cut into 1/4 inch rounds
1 tablespoons fresh sage , chopped
28 ounces reduced sodium chicken broth
2 cups water
15 ounces cannellini beans, rinsed
2 lbs. precooked skinless, boneless chicken, shrebber (approx. 4 cups)
Heat oil in dutch oven over med-hi heat. add leeks and cook, stiring often until soft, about 3 min. 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 throgh, about 3 min. Serve hot. Makes 6 servings.
2 leeks, white and light green parts only, cut into 1/4 inch rounds
1 tablespoons fresh sage , chopped
28 ounces reduced sodium chicken broth
2 cups water
15 ounces cannellini beans, rinsed
2 lbs. precooked skinless, boneless chicken, shrebber (approx. 4 cups)
Heat oil in dutch oven over med-hi heat. add leeks and cook, stiring often until soft, about 3 min. 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 throgh, about 3 min. Serve hot. Makes 6 servings.
My husband & son enjoyed it too.