Chicken, Leek & Butter Bean Soup
PREP 10 MIN•COOK 30 MIN
DF
EF
GF
NS
NF
Number of servings
2
1⁄2 tbs (10ml) olive oil
1⁄2 leek white part only, diced
1⁄2 onion diced
1 1⁄2 garlic cloves minced
salt & pepper, to taste
2 sprigs of fresh thyme leaves stripped, plus extra to serve
1 sprig of fresh rosemary leaves stripped & chopped
1⁄2 dried bay leaf
2 cups (500ml) vegetable stock
200g skinless chicken breast
1 tin of butter beans (400g tin) drained & rinsed
50g dried flat rice noodles cooked according to packet but, undercook by about 1 minute
Heat a large stock pot over medium-low heat. Add oil, leek, onion and garlic, season well with salt and pepper and sauté for 5 minutes until veggies are soft and tender.
Add thyme, rosemary and bay leaf and sauté for another minute.
Add stock, bring to the boil, then reduce to a simmer and cook on low heat for 10 minutes.
Add chicken and continue to simmer for 8-10 minutes, or until chicken is cooked. Remove from soup and shred with two forks.
Return shredded chicken to pot, add beans and warm through.
Stir through cooked noodles.
Divide between bowls and serve top with extra thyme to serve.
Energy (kJ)
1574 kJ / 376 cals
Protein
33.3 g
Fat
7.8 g
Sat. Fat
1.7 g
Carbs
36.7 g
Sugar
3.7 g
Fiber
9.7 g
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