Chicken and White Bean Soup
rotisserie chicken or chopped cooked chicken breast
parsley leaves, chopped
carrots, peelded and chopped
low-sodium chicken broth
can white beans, rinsed
salt and pepper to taste
Shred the meat from the rotisserie chicken, omitting the skin and bones.
Sauté the onion, celery, and carrots in the oil over low to medium heat until the onions turn translucent (about 10 minutes).
Add the broth and chicken, and simmer for another 10 minutes.
Then, stir in the beans, and cook for five minutes. Season to taste, and serve.