Chicken & White Bean Soup

Chicken & White Bean Soup

12 Reviews
From: EatingWell Soups Special Issue April 2016

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage, or 1/4 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)


  • Active

  • Ready In

  1. 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.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 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
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat

Reviews 12

February 27, 2016
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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.
February 24, 2014
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By: EatingWell User
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
October 20, 2013
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By: Katherine Parsons
Quick and easy! Tastes great. I added some crushed red pepper, Nu Salt (salt substitute) and a teaspoon of grated parm per serving.
February 19, 2013
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By: Peggspark
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
February 23, 2011
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By: Jennifer Lewis
Needs a Little Something This soup is good, but it really needed some garlic, pepper, and sea salt. I would saut+¬ 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
January 14, 2011
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By: Mrs.Massey
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.
October 15, 2010
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By: EatingWell User
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.
October 06, 2010
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By: EatingWell User
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.
October 05, 2010
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By: EatingWell User
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.