Once again, 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. Source: EatingWell Soups Special Issue April 2016

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven 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 heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

248 calories; total fat 5.8g 9% DV; saturated fat 1.4g; cholesterol 79mg 26% DV; sodium 244mg 10% DV; potassium 408mg 11% DV; carbohydrates 14.8g 5% DV; fiber 4g 16% DV; sugar 1g; protein 35.1g 70% DV; exchange other carbs 1; vitamin a iu 521IU; vitamin c 4mg; folate 23mcg; calcium 41mg; iron 2mg; magnesium 38mg; thiaminmg.

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2019
so quick and easy Perfect!! Read More
Rating: 5 stars
04/18/2019
I really liked your recipe. We enjoy more beans so I made the recipe with two cans of beans and three cups of chicken. This is definitely going to be an addition to our regular menu. Thank you for sharing. Read More
Rating: 5 stars
04/12/2019
Used less chicken and more beans (our own "Greek Gigantes") and added some home grown green chile and garlic. Substituted cumin and oregano for the sage. It became a delicious "White Chile". Read More
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Rating: 5 stars
02/24/2019
Made in instant pot with whole chicken breasts. Sautéd the leeks and fresh sage. Seasoned chicken breasts with salt and pepper and placed on top of leeks and sage. Added beans and covered with chicken broth and water. Pressure cooked for 20 minutes. Removed the chicken and shredded. Then returned shredded chicken to soup. Tasted perfect for my family as is. For mine just before serving I added a splash of lime fresh basil and hot sauce. Yum. Read More
Rating: 5 stars
01/29/2019
Very Good....Used green onions instead leeks. Read More
Rating: 5 stars
12/28/2018
This is my husband's favorite soup. I add celery salt and a splash of vinegar for more flavor. Read More
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Rating: 3 stars
05/14/2017
More like leek beans and chicken soup! This was my first time eating leeks and wasn't too bad. We used boiled chicken so most of the flavor came from the chicken broth. I'll probably make it again when the meal plan tells me to but wouldn't make it on my own. EW has other soups I'd rather eat! Read More
Rating: 5 stars
03/04/2017
I Love this! It's so fast and easy. I added another can of beans and have thrown in arugula before as well as fresh basil to give it some kick and some green. Versatile and easy! Read More
Rating: 4 stars
01/17/2017
I've been making this simple recipe from Eating Well for years now and I don't tire of it. I start work at 6AM and it's the perfect warmer and comfort on cold mornings. I like to add a squeeze of lime and some hot sauce to my serving. it's great with Chipotle Tabasco. Read More
Rating: 3 stars
02/27/2016
Bland And Needs More Beans I just finished making this. For a soup with beans in the title hard to find them in the finished product when made as advertised. I added a second can after my first bowl and it helped a lot. Needs something besides sage for seasoning. I added pepper and a little salt but even that was insufficient. Pros: Fresh chicken that doesn't have to be cooked. The chicken is great. Cons: Needs more beans and seasoning. Read More
Rating: 5 stars
02/24/2014
Easy yet delicious This was one of or maybe THE easiest soups that I've made and also very delicious. I added a sprinkle of baby carrots and some whole mushrooms. Pros: Flexible enough to add your own touch Read More
Rating: 4 stars
10/20/2013
Quick and easy! Tastes great. I added some crushed red pepper Nu Salt (salt substitute) and a teaspoon of grated parm per serving. Read More
Rating: 3 stars
02/19/2013
Very Good This was delicious and easy. I used the rotissere chicken and then took the bones and skin to make my own broth which I used for the soup and it was delicious! The wheat rolls I served with it were a nice compliment to the soup. Pros: Easy to throw together Read More
Rating: 5 stars
10/30/2011
This recipe SO sounds like it would need "something else" added to it - but it's just perfect as-is. It's become one of our cool-weather faves. It's very easy to fix (once you've cleaned the leeks). Read More
Rating: 5 stars
10/30/2011
Leeks were expensive so I used green onion instead. GREAT soup. Simple and very tasty. I did add salt and pepper. Read More
Rating: 5 stars
10/29/2011
So easy to make and so delicious. It has become a staple in our family. Read More
Rating: 5 stars
10/29/2011
I was so surprised to read this because I always use rotisserie chickens to make my chicken noodle soup! I just made some just like this last week with lots of chopped spinach added to it (which turned it green but not unpleasantly so) and I remember standing at the stove with a can of cannelini beans in my hand wondering whether they would make a good addition to it. I didn't add them this time but next time I will. Read More
Rating: 5 stars
10/29/2011
This is good as is. Great flavors. No need for salt or pepper. The tip for using it with a nice crusty wheat Italian bread is great. Simple good easy. Great! Oh the red wine is always good! Don't even bother with the olive oil just put it all together and let it boil up a bit. Even microwrave it is great. Green onion whites and some green is great also. Read More
Rating: 5 stars
10/29/2011
This was a fantastic soup with wonderful flavors. It was very easy too. I didn't have rotisserie chicken so I used seasoned chicken breasts instead. This recipe is a keeper - I'll be sure to make it again. Read More
Rating: 3 stars
10/29/2011
Yummy I made this soup and will again however will use only one leek add more pepper and probably add some good lean pork to add more flavor. Read More
Rating: 4 stars
10/29/2011
Needs a Little Something This soup is good but it really needed some garlic pepper and sea salt. I would saute 2 cloves of crushed garlic in the olive oil add about a 1/2 tsp. or more of sea salt and pepper and throw in 2 large diced red potatoes if I made this again. It's a good basic recipe though and would be easy to build on. I'd recommend it as a starting point. Pros: low cal good for a cold day easy Cons: bland leeks aren't a kitchen staple Read More