Chicken and White Bean Soup
  • 3cups rotisserie chicken or chopped cooked chicken breast
  • 1 onion, diced
  • 2 parsley leaves, chopped
  • 3 carrots, peelded and chopped
  • 1tbsp oil
  • 6cups low-sodium chicken broth
  • 15oz can white beans, rinsed
  • salt and pepper to taste
  1. Shred the meat from the rotisserie chicken, omitting the skin and bones.
  2. Sauté the onion, celery, and carrots in the oil over low to medium heat until the onions turn translucent (about 10 minutes).
  3. Add the broth and chicken, and simmer for another 10 minutes.
  4. Then, stir in the beans, and cook for five minutes. Season to taste, and serve.