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Rotisserie Chicken and White Bean Soup

Published by Cheryl Mussatto, MS, RD, LD on Sep 24, 2021

There’s nothing like an Italian-inspired hearty and healthy chicken and white bean soup that soothes the soul

 

Nothing says “comfort food” quite like a hot, steaming bowl of chicken soup. No matter what time of year, but especially when temps take a dip and the North wind blows, chicken soup with a side of crusty bread and a glass of wine, always sounds good.

Chicken soup really does warm the heart and soul.  And with just the right amount of soothing, mouth-watering appeal and taste, along with a healthy compliment of nourishing ingredients, here’s a chicken soup recipe that will be your comfort go-to food time and time again.

What’s especially nice is to use an already prepared store-bought rotisserie chicken offering incredible versatility saving you precious time in preparing the chicken yourself. And no worries…a store-bought rotisserie chicken still provides a flavorful “homemade” chicken soup taste that’s come to life. I used a rotisserie chicken with mild seasoning – both plain and lemon-pepper work well. If you like a richer flavor, be sure to add meat from the wings and some of the bones to the broth. Creamy white beans are used in place of traditional noodles, making this soup a protein-packed meal. Fresh sage provides a nice herby and savory vibe to the stock. Add in a few carrots and celery and you’ve got deliciousness waiting for you to experience how good it is.

This hearty, warming bowl of chicken soup is just steps away and is incredibly easy and fast to put together.  Read on, I’ll walk you through it.

 

Rotisserie Chicken and White Bean Soup

Course Main Course
Cuisine Italian
Servings 6 1 1/2 cups
Calories 240 kcal

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium shallot peeled and cut into 1/4 –inch rounds
  • 1 stalk celery chopped
  • 1 large carrot sliced and quartered
  • ½ cup chopped mushrooms
  • 1 tbsp chopped fresh sage or 1/4 tsp dried
  • 2 14- ounce cans reduced sodium chicken broth
  • 2 cups water
  • 1 15- ounce can cannellini beans rinsed
  • 1 2- pound rotisserie chicken skin discarded, meat removed from bones and shredded

Instructions
 

  • Heat oil in a Dutch oven over medium-high heat. Add shallot, celery, and carrots, stirring often, until soft, about 3 minutes.
  • Stir in sage and mushrooms 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.

Notes

 
Nutrition: Calories – 240; Total Fat – 5 grams; Cholesterol – 80 milligrams; Carbohyrates – 15 grams; Fiber – 5 grams; Protein – 35 grams; Sodium – 250 milligrams
Make ahead, cover and refrigerate up to 2 days.

 

 

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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