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Herby chicken & butter bean soup

Herby chicken & butter bean soup

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Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal363
fat19g
saturates4g
carbs19g
sugars11g
fibre7g
protein32g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

Rating: 4 out of 5.12 ratings
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