- 1 leftover chicken carcass, plus 225g meat (thigh or leg meat is best), or 4 skinless chicken thighs, plus 1½ litres chicken stock
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3-4 sprigs rosemary, leaves picked and chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3-4 sprigs sage, leaves picked and chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 3-4 sprigs thyme, leaves picked and chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tbsp plain flour
- 400g can butter bean, drained
- crusty bread, to serve
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.
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.
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.
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.