Eat Well to Be Well Recipe: Rotisserie Chicken and White Bean Soup – Osage County Online | Osage County News

Eat Well to Be Well Recipe: Rotisserie Chicken and White Bean Soup

There’s nothing like an Italian-inspired hearty and healthy chicken and white bean soup that soothes the soul!

Nothing says “comfort food” quite like a hot, steaming bowl of chicken soup. No matter the time of year, but especially when temps take a dip and the north wind blows, chicken soup with a side of crusty bread and a glass of wine always sounds good.

Chicken soup really does warm the heart and soul. And with just the right amount of soothing, mouth-watering appeal and taste, along with a healthy compliment of nourishing ingredients, here’s a chicken soup recipe that will be your comfort go-to food time and time again.

What’s especially nice is to use an already prepared store-bought rotisserie chicken offering incredible versatility, saving you precious time in preparing the chicken yourself. And no worries – a store-bought rotisserie chicken still provides a flavorful “homemade” chicken soup taste that’s come to life.

I used a rotisserie chicken with mild seasoning – both plain and lemon-pepper work well. If you like a richer flavor, be sure to add meat from the wings and some of the bones to the broth. Creamy white beans are used in place of traditional noodles, making this soup a protein-packed meal. Fresh sage provides a nice herby and savory vibe to the stock. Add in a few carrots and celery and you’ve got deliciousness waiting for you to experience how good it is.

This hearty, warming bowl of chicken soup is just steps away and is incredibly easy and fast to put together. Read on, I’ll walk you through it.


Rotisserie Chicken and White Bean Soup
Serves 6, 1 1/2 cup servings

Nutrition: Calories – 240; Total fat – 5 grams; cholesterol – 80 milligrams; carbohydrates – 15 grams; fiber – 5 grams; protein – 35 grams; sodium – 250 milligrams

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium shallot, peeled and cut into 1/4 -inch rounds
  • 1 stalk celery, chopped
  • 1 large carrot, sliced and quartered
  • 1/2 cup chopped mushrooms
  • 1 tbsp chopped fresh sage or 1/4 tsp dried
  • 2 14-ounce cans reduced sodium chicken broth
  • 2 cups water
  • One 15-ounce can cannellini beans, rinsed
  • One 2-pound rotisserie chicken, skin discarded, meat removed from bones and shredded

Directions

  • Heat oil in a Dutch oven over medium-high heat. Add shallot, celery, and carrots, stirring often, until soft, about 3 minutes.
  • Stir in mushrooms and sage and continue cooking until aromatic, about 30 seconds.
  • Stir in broth and water, increase heat to high, cover and bring to a boil.
  • Add beans and chicken, cook uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Note: Make ahead, cover and refrigerate up to 2 days.


Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in dietetics and nutrition from the University of Kansas, and a bachelor’s degree in dietetics and institutional management from Kansas State University. She is a clinical dietitian for local clinics, an adjunct professor at an area community college where she teaches basic nutrition, and a freelance health and nutrition writer. She is the author of The Nourished Brain: The Latest Science On Food’s Power For Protecting The Brain From Alzheimers and Dementia, The Prediabetes Action Plan and Cookbook and The Heart Disease Prevention Cookbook,. Visit her website at www.eatwelltobewellrd.com.


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