Chef Deborah supports The American Cancer Society with their efforts to maintain a healthy weight to reduce cancer risk. This recipe is from, The Great American Eat-Right Cookbook. Chef Deborah has prepared this recipe it is scrumptious! I want all My Girlfriends to try it.

Chicken and White Bean Soup
Recipe from The Great American Eat Right Cookbook, The American Cancer Society

Ingredients:

• 1 rotisserie chicken breast section or 3 cups
  chopped white chicken meat (To save time use a
  store-bought rotisserie chicken).
• 1 tablespoon canola oil or olive 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

DIRECTIONS:
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. Serve with a green spinach salad, light vinaigrette of your choice and a multi-grain wheat roll or bread.