American•comfort

Chicken & White Bean Soup

This Italian-inspired chicken and white bean soup is perfect with crusty bread and a glass of red wine. Use rotisserie chicken for an easy dinner.

Ingredients

Quantities are shown as originally provided.

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 teaspoons fresh thyme leaves
2 teaspoons minced garlic
½ teaspoon plus 1/8 teaspoon salt, divided
6 cups unsalted chicken broth
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
½ teaspoon black pepper
1 tablespoon fresh lemon juice

1
Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add sliced leeks; cook, stirring often, until soft, about 3 minutes. Stir in 1½ tablespoons sage, 2 teaspoons thyme, 2 teaspoons garlic and ⅛ teaspoon salt; cook, stirring, until aromatic, about 30 seconds. Stir in 6 cups broth; increase heat to high, cover and bring to a boil. Reduce heat to medium and stir in rinsed beans, shredded chicken, ½ teaspoon pepper and the remaining ½ teaspoon salt; cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Stir in 1 tablespoon lemon juice.