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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


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Directions

Instructions 

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