Name: Chicken and White Bean Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6 1 1/2 cups
Ingredients: 2 tsp extra-virgin olive oil; 2 leeks (white and light green parts only, cut into 1/4 inch rounds); 1 Tbsp chopped, fresh sage (or 1/4 tsp dried); 2 cans reduced-sodium chicken broth (14-oz cans); 2 cups water; 1 can cannellini beans (15-oz can, rinsed); 12 lb roasted chicken (skin discarded, meat removed from bones and shredded (4 cups))

Chicken and White Bean Soup

Prep Time

20 minutes

Cook Time

20 minutes

Servings

1 1/2 cups

Ingredients

2 tsp extra-virgin olive oil
2 leeks white and light green parts only, cut into 1/4 inch rounds
1 Tbsp chopped, fresh sage or 1/4 tsp dried
2 cans reduced-sodium chicken broth 14-oz cans
2 cups water
1 can cannellini beans 15-oz can, rinsed
12 lb roasted chicken skin discarded, meat removed from bones and shredded (4 cups)

Prep Time

20 minutes

Cook Time

20 minutes

Servings

1 1/2 cups

Ingredients

2 tsp extra-virgin olive oil
2 leeks white and light green parts only, cut into 1/4 inch rounds
1 Tbsp chopped, fresh sage or 1/4 tsp dried
2 cans reduced-sodium chicken broth 14-oz cans
2 cups water
1 can cannellini beans 15-oz can, rinsed
12 lb roasted chicken skin discarded, meat removed from bones and shredded (4 cups)

Instructions

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.

Share this Recipe

Posted in Dinner, Lunch, Recipes

Creamy Corn Soup with Crispy Bacon

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Instructions

In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.

Share this Recipe

Posted in Dinner, Lunch, Recipes