Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.

Ingredients

• 2 tsp. olive oil

• 2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)

• 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)

• 3 cups low-sodium organic chicken broth

• 2 cups water

• 12 oz. rotisserie chicken meat, boneless, skinless, shredded

• 1 (15-oz.) can cannellini (white) beans, drained, rinsed

• 8 Tbsp. reduced-fat (2%) plain yogurt

• 4 Tbsp. microgreens (for garnish; optional)

Instructions

1. Heat oil in large saucepan over medium-high heat. 

2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.

Easy Chicken Noodle Soup

Ingredients:

• 2 tsp olive oil
• 1/2 cup chopped onions
• 2 cups sliced celery (about 4 medium stalks)
• 4 cups low-sodium organic chicken broth
• 3 cups chopped rotisserie chicken breast, boneless, skinless
• 1 1/2 cups sliced carrots (about 3 medium)
• 1 tsp dried oregano leaves
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 1/4 cups dry whole wheat pasta (like penne, rotini, shells, or farfalle)
• 1/4 cup chopped fresh cilantro

Directions:

1. Heat oil in large saucepan over medium heat.

2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.

3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 mins.

4. Add cilantro before serving.

21 Day Fix Equivalents: 2 Green - 1 1/2 Yellow - 1 Red