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.

EatingWell Test Kitchen
Source: EatingWell Soups Special Issue April 2016
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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; protein 35.1g 70% DV; carbohydrates 14.8g 5% DV; dietary fiber 4g 16% DV; sugars 1.3g; fat 5.8g 9% DV; saturated fat 1.4g 7% DV; cholesterol 79.3mg 26% DV; vitamin a iu 521.3IU 10% DV; vitamin c 3.6mg 6% DV; folate 22.7mcg 6% DV; calcium 41.2mg 4% DV; iron 1.9mg 10% DV; magnesium 38mg 14% DV; potassium 408.2mg 11% DV; sodium 244.1mg 10% DV; thiamin 0.1mg 8% DV.

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
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
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: 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
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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
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: 5 stars
10/11/2019
so quick and easy Perfect!! Read More
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Rating: 5 stars
01/29/2019
Very Good....Used green onions instead 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: 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