The weather has started to change… days are getting shorter, colder and darker… and of course… that means that the tendency of my tummy is to crave stodgy comfort food…. and which is more comforting than a bowl of soup???
Normally – I am quite boring when it comes to soup… simple veggie that has been liquidized to be smooth… but when I saw this recipe in the BBC Good Food Magazine (February 2014 issue) I just knew that this was the perfect soup for using up leftover chicken … and the perfect autumn/winter meal!
I didn’t add all the herbs that the recipe called for… and I didn’t have leftover chicken … so all I did was stirfry some chicken breast pieces in soya sauce (~300g) and add this.
Would I make it again? DEFINITELY… HIM raved about it and this is actually the kind of soup that will be a regular on our menu going forward! The butter beans give the soup this really luxurious creamy taste….
Chicken & Butter Bean Soup
4 potatoes (peeled & chopped)
6 carrots (peeled & chopped)
1 tin (400g) of butter beans (drained)
~300g cooked chicken
- Fry onion in a little bit of oil in a large pot (approx. 5min)
- Add carrots & potatoes and cook for a further 5minutes
- Add stock
- Bring to the boil & then reduce heat to simmer for 20minutes
- Add the beans & cooked chicken and cook for a further 10minutes
- I removed half the solids (veg and all of the chicken) and liquidized the rest of the soup & then re-added the veg, chicken
- Serve with a good crack of black pepper