Rotisserie Chicken and White Bean Soup
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.