Herby chicken & butter bean soup

Herby chicken & butter bean soup

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr

Skill level



Serves 6

This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

Save to My Good Food


  • 1 leftover chicken carcass, plus 225g meat (thigh or leg meat is best), or 4 skinless chicken thighs, plus 1½ litres chicken stock
  • 2 tbsp olive or rapeseed oil
  • 2 onions, chopped
  • 6 carrots, chopped
  • 3-4 sprigs rosemary, leaves picked and chopped
  • 3-4 sprigs sage, leaves picked and chopped
  • 3-4 sprigs thyme, leaves picked and chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp plain flour
  • 400g can butter beans, drained
  • crusty bread, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
  2. Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
  3. If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
  4. Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it’s creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.

Recipe from Good Food magazine, February 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Jenneil1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Normally I love all the GF soups but I didn't like this one. Maybe personal taste but the texture was all wrong and there are many more better chicken soups out there.

bezann1's picture

one word DELICIOUS.
I made the soup using 3 chicken thighs and 2 chicken breast. I did add a knorr stock pot.

suzannedbyrne's picture

I have made this twice now. Lovely soup but even though I used 2 chicken carcasses to make the stock and simmered it for 1.5hrs, I still felt it needed some chicken stock cubes added to increase the flavour. Served with some warm homemade bread rolls.....goes down a treat with my two girls !

karenberrysauce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't manage to get the rating to work - I wanted to give the recipe 5 stars.

karenberrysauce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this full of flavour soup for my husband and I and it was delicious. I like smooth soups and my husband prefers it chunky, I blended half as suggested which was a good compromise and we both enjoyed it