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Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Cook Time:25 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:6
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2mediumleeks, white and light green parts only, sliced into ¼-inch rounds1½tablespoonschopped fresh sage2teaspoonsfresh thyme leaves2teaspoonsminced garlic⅛teaspoonsaltplus½teaspoon,divided6cupsunsalted chicken broth1(15-ounce) canno-salt-addedcannellini beans, rinsed1(2-pound)roasted chicken, skin discarded, meat removed from bones and shredded(4cups)½teaspoonground pepper1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2mediumleeks, white and light green parts only, sliced into ¼-inch rounds
1½tablespoonschopped fresh sage
2teaspoonsfresh thyme leaves
2teaspoonsminced garlic
⅛teaspoonsaltplus½teaspoon,divided
6cupsunsalted chicken broth
1(15-ounce) canno-salt-addedcannellini beans, rinsed
1(2-pound)roasted chicken, skin discarded, meat removed from bones and shredded(4cups)
½teaspoonground pepper
1tablespoonlemon juice
Directions
Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add sliced leeks; cook, stirring often, until soft, about 3 minutes. Stir in 1½ tablespoons sage, 2 teaspoons thyme, 2 teaspoons garlic and ⅛ teaspoon salt; cook, stirring, until aromatic, about 30 seconds. Stir in 6 cups broth; increase heat to high, cover and bring to a boil. Reduce heat to medium and stir in rinsed beans, shredded chicken, ½ teaspoon pepper and the remaining ½ teaspoon salt; cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Stir in 1 tablespoon lemon juice.
Recipe Updates
Updated January 2025
Frequently Asked QuestionsRotisserie chickencan be a real timesaver when you need to get dinner on the table in a hurry! And for many, it can be a great source of protein and other nutrients. With that said, many brands inject a saline solution (read: salt) into the chicken and use a salty brine or rub on the outside of the chicken. This adds a ton of flavor but also a ton of sodium. So, if you need to watch your sodium, either use rotisserie chicken sparingly or try our simpleBest Poached Chickenrecipe.Like other legumes, cannellini beans are a great plant-based source of protein and are packed with fiber. They also provide zinc, potassium, B vitamins, iron, manganese and phosphorus, as well as antioxidants. Regularly eating beans can improve gut health, boost immunity and reduce inflammation—which means they help reduce the risk of chronic disease. Beans play a special role in protecting your heart. The fiber helps reduce cholesterol, and the potassium in beans helps keep blood pressure in a healthy range.Yes, you can! We use cannellini beans for this recipe, but you can use any type of white bean, such as navy beans or great northern beans. Look for low-sodium or no-salt-added canned white beans if you’re watching your sodium intake.Yes! This soup is a great way to use up extra vegetables in your refrigerator. You can add any type of chopped vegetables at the beginning of cooking with the leeks, but if you want to use up leftoverroasted vegetables, add those with the beans and chicken and cook until heated through.Yes, you can make the soup ahead and refrigerate in an airtight container for up to 2 days.
Frequently Asked Questions
Rotisserie chickencan be a real timesaver when you need to get dinner on the table in a hurry! And for many, it can be a great source of protein and other nutrients. With that said, many brands inject a saline solution (read: salt) into the chicken and use a salty brine or rub on the outside of the chicken. This adds a ton of flavor but also a ton of sodium. So, if you need to watch your sodium, either use rotisserie chicken sparingly or try our simpleBest Poached Chickenrecipe.
Like other legumes, cannellini beans are a great plant-based source of protein and are packed with fiber. They also provide zinc, potassium, B vitamins, iron, manganese and phosphorus, as well as antioxidants. Regularly eating beans can improve gut health, boost immunity and reduce inflammation—which means they help reduce the risk of chronic disease. Beans play a special role in protecting your heart. The fiber helps reduce cholesterol, and the potassium in beans helps keep blood pressure in a healthy range.
Yes, you can! We use cannellini beans for this recipe, but you can use any type of white bean, such as navy beans or great northern beans. Look for low-sodium or no-salt-added canned white beans if you’re watching your sodium intake.
Yes! This soup is a great way to use up extra vegetables in your refrigerator. You can add any type of chopped vegetables at the beginning of cooking with the leeks, but if you want to use up leftoverroasted vegetables, add those with the beans and chicken and cook until heated through.
Yes, you can make the soup ahead and refrigerate in an airtight container for up to 2 days.
EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)360Calories18gFat17gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andJan Valdez
Jan Valdez
