Roast Chicken, Garlic & Bean Soup
Preparation: 10 minutes
Cooking time: 25 minutes
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
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