Chicken and White Bean Soup
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Onion (diced)
- 2 Carrots (peeled and diced)
- 1 rib Celery
- 2 Garlic cloves (crushed)
- 1 litre Chicken stock
- 130 g Cooked chicken (shredded)
- 300 g Butter beans
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 40 g Kale (chopped)
- 20 g Parmesan (grated)
- 2 tablespoons Light cream cheese
Method
- Heat 1 tbsp Olive oil in a large pan and add 2 Garlic cloves, 1 Onion, 1 rib Celery and 2 Carrots. Cook over a medium heat for 5 minutes.
- Add 130 g Cooked chicken, 300 g Butter beans, 1 litre Chicken stock, 1 pinch Sea salt and 1 pinch Ground black pepper. Bring to the boil then reduce to a simmer for 10 minutes.
- Add 40 g Kale, 2 tbsp Light cream cheese and 20 g Parmesan.
- Stir well and simmer for a further 8 minutes.