Rotisserie chickens can really relieve the dinner-rush pressure—especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium leeks, white and light green parts only, sliced into ¼-inch rounds
1½ tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves
2 teaspoons minced garlic
⅛ teaspoon salt plus ½ teaspoon, divided
6 cups unsalted chicken broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed
1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
½ teaspoon ground pepper
1 tablespoon lemon juice
Directions
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.
