“A hearty bean and chicken soup, perfect for a cold winter night”
- 2 tbsp sunflower oil
- 400g chicken breasts, cut into chunks
- 1 onion, finely chopped
- 3 carrots, finely chopped (or 2 large carrots)
- 3 celery sticks, finely chopped
- 2 thyme sprigs or ½ tsp dried
- 1 bay leaf, fresh or dried
- 600ml vegetable or chicken stock
- 800g canned haricot or cannellini beans, drained
- chopped parsley, to serve
Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Source : Adapted from Chicken & white bean stew, Good Food Magazine February 2009
Servings/Yield : 4 Servings
Difficulty : Easy
Course : Main
Preparation Times : Prep 20min, Cook 1 Hour
Note : We tried the original recipe from Good Food Magazine, and found it too watery to be a stew; so we boiled it off to reduce the liquid content, and relabelled it as a hearty soup which it should have been called to begin with. Our hats off once again to Good Food for a great recipe to begin with.
(1 votes, average: 4.00 out of 5)
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