Chicken and White Bean Soup



  • 2 teaspoons of extra-virgin olive oil

  • 1 tablespoon of chopped sage

  • 2 - 14 oz. containers of reduced sodium chicken broth

  • 2 cups of water

  • 1 - 15 oz. container of cannellini beans (drained)

  • 1 - 2 lb. roasted chicken (skin discarded, meat removed from bones and shredded - 4 cups)




  1. Heat the oil on the stove in a pot. Stir in the sage and cook for about 30 seconds. Stir in the broth and water, increase the heat to high. Cover the pot and bring to a boil. Once at a boil, add the beans and chicken, cook uncovered, stirring occasionally, until heated through (about 3-5 minutes). Serve hot and ENJOY!