18 October 2013 / 8 Comments
CHICKEN & WHITE BEAN SOUP
Flavoursome, heart-warming, comforting soup – ideal for these cold and dark autumn evenings.Enjoy!
Inspiration: bbc good food
INGREDIENTS FOR STOCK:
2 free range chicken legs(leave out for vegetable stock)
1/2 onion (small), browned sligtly on a clean frying pan
celeriac,(small piece – 30g)
1/2 stalk celery
1 medium carrots
2 dried bay leaves
3 black peppercorns
2 and 1/2 – 3 l water
1.Cover the chicken legs with water and bring to boil.Skim off any scum that has formed.Add the rest of the ingredients, bring to boil, turn the heat down and simmer for around 1-2 hour.
2.Remove the legs from the pan(we will use them in this recipe), and drain the stock.
Why not double up the ingredients and freeze half of the amount for next time….
INGREDIENTS FOR SOUP:
2 tbsp rapeseed oil
2 free range chicken legs, cooked(I used the ones from home made stock)
1 onion, finely chopped
2 carrots(medium),finely chopped
3 celery sticks, finely chopped
1 bay leaf
1.5 l home-made vegetable or chicken stock
600 g cannellini beans, drained
a bunch of flat leaf parsley, chopped, to serve
1.Heat the oil in a large pan, add onion, fry until soft.
2. Pour stock into the pan, add bay leaf,carrot and celery.Cook for about 15 minutes.
3. Add beans and cook for another 10-15 minutes .Remove the meet off the bone and mix in big chunks into the soup.
4.Served with chopped parsley.
Pyszne zdjęcia 🙂 Chętnie bym teraz podjadła taką zupę 🙂 Pozdrawiam 🙂
dziekuje 😉 😉 😉
good recipe! i’d recommend adding a third chicken leg, as there wasn’t a ton of meat in this soup. i also added 2 ears of fresh corn, which gave a nice sweetness and extra crunch. good, healthy winter soup 🙂
Thank you 😉 Glad you liked it 😉
This soup was just perfect for such a cold day as today in T..o. I wanted to make something quick and easy but warming as one of the two friends was driving down to our place from out of the city core. I used breast of chicken instead of the leg and it also came out gorgeous. Everyone was really complementing on the colours of this soup and I told them that if it wasn’t for the cover photo of this recipe, I wouldn’t have probably ever made it! Then, we had the muffins…it’s almost 5 p.m. and they just left LOL!
Hi lovely!So great to hear from you!Yay!So happy that everyone enjoyed this recipe.I must admit that I’m totally addicted to this soup.I made it with duck legs the other day and threw some brussels sprouts and it was just perfect!It saved me during those cold days in the UK 🙂 xxx The muffins disappear as quickly in our house too!No matter how many I bake lol xx
Yep, this soup will be a repeat at our house. I cannot wait to try your Sorrel Soup, I won’t be able to find fresh sorrel here, but there is jarred sorrel available at Polish deli stores, I wonder if the soup will taste the same as if it was made with fresh one. I will try it once we’re back from our tropical voyage in Feb:)
BTW, I’ve been missing yet another of your great postings with beautiful photographs and great recipes…and stories!
Thank you Marzena!I hope to soon be back on track! 🙂 As regarding jarred sorrel,I’ve never tried it myself but I know my mum in law always keeps home made jarred sorrel in her pantry and uses it for the soup so I’m pretty sure it will work just fine!xx