Lo-Cal Chicken and White Bean Soup

This Lo-Cal Chicken and White Bean Soup is sure to become a winter favorite for you and your family. Add your own twist to make it something special. I personally like to add egg noodles and some poultry seasoning. I hope you like it as good as my family does.

Ingredients

2 teaspoons extra-virgin olive oil
4 thinly sliced spring onions
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried (I used a fresh poultry mix pre-packaged from the grocery store produce section)
48 oz of reduced-sodium chicken broth
2 cups water
2 15-ounce cans of cannellini beans, rinsed
2-pound roasted chicken, skin discarded, meat removed from bones, and shredded
2 cups of diced fresh carrots
1 cup of thinly sliced celery

Directions

Heat oil and 2 cups of broth in a Dutch oven or 2 qt pan or larger, over medium-high heat. Add onions, celery, carrots, and sage and cook, stirring often, until soft, about 3 minutes. Stir in remaining broth and water, increase heat to high, cover, and bring to a boil. Add beans and chicken and cook, covered, stirring occasionally, for about 30-40 minutes. Serve hot.

Check out this winter favorite: JUDY’S CREAMY BROCCOLI SOUP