Chicken, White Bean and Leek Soup

8 30 568
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Chicken, White Bean and Leek Soup
Health Highlights


2 medium leek(s) Leek (washed & sliced into 1/4 inch rounds)
2 tbsp Olive Oil, Extra Virgin
6 cup Chicken broth (stock), low sodium
2 can (15oz) Cannellini beans, canned (drained & rinsed)
4 cup Rotisserie chicken breast, skinless (bones & skin discarded)
1/4 cup Parsley, fresh (chopped)
1/4 cup Parmesan cheese, vegan
1 tsp Hot pepper (chili) flakes (optional)


  1. Heat 2 tbsp of oil in a Dutch oven set over medium-high heat. Add leeks, season with salt and pepper and cook, stirring often, until soft, about 3 to 5 minutes. 

  2. Stir in the chicken stock, increase heat to high and bring to a boil. Add beans and chicken to the pot, lower heat to a simmer, and cook uncovered, stirring occasionally, for 10 minutes. Stir in the parsley and check seasonings, adjusting if necessary.

  3. Divide soup between bowls and top with vegan Parmesan cheese and red pepper flakes, if desired.



  • Soup is only as good as the ingredients used to make it. Here, opt for the best quality chicken stock your budget will allow you to purchase. 
  • Soup can be made and stored covered in the refrigerator up to 4 days in advance.


Nutrition Facts

Per Portion

Calories 568
Calories from fat 127
Calories from saturated fat 35
Total Fat 14.1 g
Saturated Fat 3.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 6.8 g
Cholesterol 125 mg
Sodium 849 mg
Potassium 1490 mg
Total Carbohydrate 56 g
Dietary Fiber 11.6 g
Sugars 3.3 g
Protein 60 g

Dietary servings

Per Portion

Meat 1.9
Meat Alternative 1.1
Milk Alternative 0.1
Vegetables 2.5

Energy sources