Cooked Chicken meat (around 200g)
2 oz butter
4 medium sized potatoes peeled and diced
4 carrots sliced
4 celery stalks chopped fine
1 leek chopped fine
1 onion chopped fine
1 garlic clove crushed
2 pints of chicken stock or 2 chicken stock cubes dissolved in water.
250g cooked cannoli beans (or white bean of choice)
A few sprigs of Fresh thyme leaves
Salt and black pepper
This cosy one pot is made with juicy roast chicken leftovers. The great advantage to this dish is there are no limits to how much or how little chicken you use - Just add as much as you can from your leftover roast. The measurements in the recipe are just a guide - it's really up to you! To give the soup a delicious creamy texture we've added blended beans to the mix as they're a great source of fibre and protein and give this soup a wonderful rich creamy background texture.
In a large pan, over a medium heat gently melt the butter, add the onion and cook until soft then add the celery, garlic and leek, stir to coat with the butter for around 2-4 minutes then add the potatoes, thyme and the carrots, add the chicken stock and bring to a heat. Cover and simmer gently for around 15 minutes or until the potatoes are soft.
In a food processor or blender, tip in the beans add one ladle full of the soup stock only from the pan (make sure it's just the stock and that there are no vegetables in the juice) and then blend until smooth. Once it's smooth add this back to the pan. Add the leftover cooked chicken to the pan and heat through for a further 10 minutes. Season to taste with salt and black pepper and serve with crusty bread. And that's it!
Enjoy x
Recipe courtesy of Stephs_Food_diary
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