Appetizers / Soups / Salads

Rosemary Chicken and White Bean Soup is for Soup.

Rosemary Chicken and White Bean Soup takes 20 minutes to prepare.

Rosemary Chicken and White Bean Soup takes 90 minutes to cook.

Rosemary Chicken and White Bean Soup makes 5 servings.

The ingredients for Rosemary Chicken and White Bean Soup are:

2 cans of chicken stock
2 cans of white beans
1 parsnip
1 turnip
5-6 baby carrots
3 leeks
1 small onion
3 cloves crushed garlic
2 Tbsp rosemary
1Tbsp sage
Salt and Pepper to taste

Here is how you make Rosemary Chicken and White Bean Soup:

Chop up all vegetables and chicken into bite sized pieces.Saute chicken with garlic and sage.Add onions and leeks and saute until soft.At the same time, steam the carrots, turnip and parsnip until fork tender.Add chicken stock, beans, carrots, turnip parsnip, and rosemary.Bring soup to boil and then lower to simmer.The chicken in this recipe can be replaced with either left over chicken or turkey.Number of Servings: 5Recipe submitted by SparkPeople user MELARMY.

The nutritional information for Rosemary Chicken and White Bean Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 427.9

• Total Fat: 2.7 g
• Cholesterol: 5.3 mg
• Sodium: 817.5 mg
• Total Carbs: 75.7 g
• Dietary Fiber: 16.1 g
• Protein: 27.9 g