Recipe Details

Chicken and White Bean Soup

Number of Servings: 4

Serving Size: 1/4 recipe

With the addition of leeks, this recipe adds flavor and interest to a traditional chicken and bean soup.

Name: Amount:
lb boneless, skinless chicken breasts 0.75
Smart Balance Omega oil 2 tsp
leeks, washed and cut into 1/4-inch rounds 2
chopped sage (or 1/4 tsp dried sage) 1 Tbsp
sodium-free chicken bouillon 2 Tbsp
water 2 cups
(151/2 oz) can no-added-salt cannellini (white kidney) beans, rinsed 1

Boil the chicken breasts until cooked; set aside until cool.


When chicken is cool, shred it.


Heat oil in a soup pot or large 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 bouillon and water, increase heat to high, cover, and bring to a boil.


Add beans and chicken; cook, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Nutritional Information (per serving)
Calories 250
Calories from Fat 45
Total Fat 0g
Saturated Fat 0g
Cholesterol 50mg
Sodium 60mg
Potassium n/a
Carbohydrates 26g
Dietary Fiber 5g
Sugars 5g
Protein 25g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch 1 Vegetable 3 Lean Meat