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Chicken & White Bean Soup

Chicken & White Bean Soup

Rotisserie chicken can really relieve the dinner-rush pressure—especially in this Italian-inspired hearty soup, ready in under 30 minutes.


9 cups

Prep Time

25 minutes

Total Time

25 minutes


  • 2teaspoons extra-virgin olive oil
  • 2leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1tablespoon chopped fresh sage or 1/4 teaspoon dried
  • 214-ounce cans reduced-sodium chicken broth
  • 2cups water
  • 115-ounce can cannellini beans, rinsed
  • 12-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)


  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.


To make ahead: Cover and refrigerate for up to 2 days.

Nutrition Facts

Per serving (recipe makes 9 cups)

Calories 247.66kcal
Carbohydrate Total 14.84g
Total Sugars 1g
Added Sugars 0g
Fiber 4g
Total Fat 5g
Saturated Fat 1g
Mono Saturated Fat 2g
Cholesterol 79mg
Sodium 510mg
Protein 34g
Potassium 407mg
Calcium 36mg
Chromium 1mcg
Folate 27mcg
Omega-6 1g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 14mg

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