Roast Chicken, Garlic & Bean Soup

Preparation: 10 minutes

Cooking time: 25 minutes

Serves: 6

 

Ingredients:

 

6 whole cloves garlic

1 whole roasted organic chicken (without skin)

8 cups low-salt chicken stock

1 tablespoon fresh thyme (or 1 teaspoon dried)

Zest of one lemon

2 small celery stalks, finely sliced

1 can red kidney beans, drained

Salt and freshly ground pepper

Half bunch parsley, coarsely chopped

 

Method:

 

  • Preheat the oven to 350°F (175 °C)

  • Prick each unpeeled clove of garlic with a sharp knife and place on a baking tray. Bake in preheated oven for 20 minutes. Remove, peel and mash.

  • Remove the skin from the chicken and cut the flesh from the bones (into small pieces). Discard the carcass.

  • Pour stock into a large saucepan and add the roasted garlic mash, thyme leaves, lemon zest, celery, and beans. Season with salt and pepper. Bring stock to a boil, simmer gently for 5 minutes, then add the chicken pieces.

  • Taste for flavour and serve with coarsely chopped parsley scattered over the top.

 

Nutrition (per serve):

 

Calories: 228; Fat 11 g; Sat. Fat 3.3 g; Carbs 10.4 g; Sugar 2.7 g; Fiber 4 g, Protein 24 g