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Roast Chicken, Garlic & Bean Soup

Chicken soup for the soul....this soup is simple to make and tastes fantastic.

Roast Chicken, Garlic & Bean Soup

Preparation: 10 minutes

Cooking time: 25 minutes

Serves: 6


  • 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

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