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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: 3.9 (148 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. "

12 Reviews for Chicken & White Bean Soup

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.

Comments
10/15/2010
Anonymous

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.

Comments
10/06/2010
Anonymous

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.

Comments
10/05/2010
Anonymous

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.

Comments
09/12/2010
Anonymous

So easy to make and so delicious. It has become a staple in our family.

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