Chicken and White Bean Soup

Chicken and White Bean Soup (Serves: 6 to 8)

Ingredients:

• 1 rotisserie chicken breast section or 3 cups chopped white chicken meat
• 1 tablespoon canola oil
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 cups water
• 6 cups reduced–sodium chicken broth
• 1 (15-ounce) can Great Northern beans, rinsed and drained
• Salt and freshly ground black pepper

Cooking Instructions:

• Remove wings from chicken and reserve. Remove skin from breast and discard. Shred the meat from the breast and break off breastbones.
• In a stockpot over medium heat, add oil. Sauté the carrots, celery, onion, chicken wings, and breastbones for 8 to 10 minutes, or until vegetables soften.
• Add water and chicken broth and bring to a boil, stirring to combine. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add beans and chicken meat and cook for 5 minutes. If too thick, add additional broth or water. Discard bones and wings before serving. Season with salt and pepper.