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Chicken & White Bean Soup

February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (118 votes)

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.



READER'S COMMENT:
"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. "

11 Reviews for Chicken & White Bean Soup

02/24/2014
Anonymous
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.

Flexible enough to add your own touch
Chicken & White Bean Soup with added carrots and mushrooms
Comments
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.

Comments
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.

Easy to throw together
Comments
02/23/2011
Needs a Little Something

This soup is good, but it really needed some garlic, pepper, and sea salt. I would sauté 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.

low cal, good for a cold day, easy
Comments
01/14/2011
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.

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