“Cozy Chicken & White Bean Soup with Rotisserie Magic”

 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.

Cook Time:

25 mins

Total Time:

25 mins

Servings:

6

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 medium leeks, white and light green parts only, sliced into ¼-inch rounds

• 1½ tablespoons chopped fresh sage

• 2 teaspoons fresh thyme leaves

• 2 teaspoons minced garlic

• ⅛ teaspoon salt plus ½ teaspoon, divided

• 6 cups unsalted chicken broth

• 1 (15-ounce) can no-salt-added cannellini beans, rinsed

• 1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

• ½ teaspoon ground pepper

• 1 tablespoon lemon juice

Directions

1. 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 Update
Based on earlier review and comments of this recipe, we’ve retested and made the following adjustments (and updated the nutritional analysis accordingly):Increased the oil and sage (to add flavor)
Swapped out reduced-sodium broth and water, for all no-salt-added broth (to make the flavor more savory)
Added salt (to make the flavor more savory)
Added thyme, garlic, ground pepper and lemon juice (to add flavor)