Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into ¼-inch rounds
1 tablespoon chopped fresh sage, or ¼ teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
248 calories;6 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 35 g protein; 23 mcg folate; 79 mg cholesterol; 1 g sugars; 0 g added sugars; 521 IU vitamin A; 4 mg vitamin C; 41 mg calcium; 2 mg iron; 244 mg sodium; 408 mg potassium
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.
April 11, 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".
February 23, 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.
January 29, 2019
By: Andy Gauntt
Very Good....Used green onions instead leeks.
December 28, 2018
This is my husband's favorite soup. I add celery salt and a splash of vinegar for more flavor.
May 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!
March 04, 2017
By: C Sandberg
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!
January 17, 2017
By: Angie Torres Dalley
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.
February 27, 2016
By: EatingWell User
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.