A healthy eating idea.
Another easy to prepare soup that tastes like you've spent hours in the kitchen. This chicken and bean soup makes a hearty lunch dish.
It's also a dish that can easily be made veggie by removing the chicken, increasing the quantities of vegetables and using vegetable stock cubes.
Serves 4
4 chicken thighs (skin on or off depending how healthy you want to make the dish) 2 fennel bulbs - sliced 4 large sticks of celery - sliced 2 medium onions - sliced 3 carrots - peeled and diced 4 cloves of garlic - chopped Tablespoon of freshly chopped tarragon Small handful of freshly chopped flat leaf parsley 410g tin of borlotti beans (you can also use cannelini beans) drained and rinsed 100g soup pasta (or torn up spaghetti) 2 chicken stock cubes
Place all your ingredients except the beans and pasta in a large pan and cover with water.
Bring the water to the boil and then reduce to a simmer. Cover with a lid and simmer for around an hour (until the chicken is cooked). Whilst cooking skim off any foam that appears on the top of the soup. Also top up with water if it looks like it needs it.
Once the chicken is cooked remove it from the pan and shred the meat from the bones once cool enough to handle.
Add the meat, drained beans and pasta back into the soup and simmer until the pasta is cooked. Check for seasoning - add salt and pepper where needed.
Serve in large bowls.
We hope you enjoy this healthy low fat recipe.