Chicken and white bean soup
A hearty supper soup of shredded chicken, white beans, leeks and carrots with thyme.
- Time50 min
- LevelEasy
- Costabout £1.20 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the leek, carrot and celery for 8 minutes until soft. Add the garlic and thyme for 1 minute.
8 min - 2
Add the stock and chicken breasts. Bring to a simmer, cover and cook for 20 minutes, until the chicken is white all the way through.
20 min - 3
Lift out the chicken and shred it with two forks.
- 4
Add the beans to the pan and simmer for 5 minutes.
5 min - 5
Return the chicken, add the kale and cook for 3 minutes, until the kale is tender.
3 min - 6
Season with salt and plenty of black pepper and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.