Recipe Details

Chicken and White Bean Soup

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

For More Recipes:

Diabetic meal plans by calorie count! Choose 1500, 1800, 2000, 2200, or 2500 calories. Customize a healthy diet plan today!