Recipe: Chicken and White Bean Soup

Thursday, September 09, 2010 | 0 comments »

By Team Beachbody

Here's a classic Tuscan comfort food that's full of protein, fiber, and flavor, but low in fat.
  • 4 cups roasted chicken meat, skinless, shreddedd
  • 1 can cannellini (white kidney) beans, rinsedd
  • 2 tsp. extra virgin olive oill
  • 2 leeks, cut into 1/4-inch rounds (white and light green parts only)
  • 1 Tbsp. fresh sage, chopped (or 1/4 tsp. dried)
  • 3 cups chicken broth, low-sodiumm
  • 2 cups water
Heat oil in a large saucepan 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 to high heat, cover, and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot. Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
231 26 g 3 g 15 g 7 g 2 g