This soup is adapted from one suggested to me by a friend from the ‘Bikini Body Cookbook 4’ … whilst that is not my aim, I do appreciate that this is a hearty, healthy meal!
I have an 11L saucepan that I use for soups and this recipe makes about 8L so if your pot is not so big you might want to reduce the recipe to avoid a major overflow! This quantity made enough for all 5 of us for dinner plus 13 left over adult meals (which freeze and defrost well). My kids (who usually whine about soup!) enjoyed this so I will certainly be making it again!
- 1kg chicken thighs, skin and fat removed, diced to roughly 2cm cubes
- 3 leeks (roughly 500g), finely chopped
- 2 small potatoes (roughly 230g) roughly chopped (skin on is fine)
- 3 carrots, roughly chopped (again, unpeeled is fine)
- 1 large head of broccoli (roughly 500g), roughly chopped
- 2 x 400g tins of butter beans, drained and rinsed
- 2 tsp minced garlic
- approx 1 tbsp rice bran oil
- 2 tsp fresh thyme, finely chopped
- 6 tsp Massel chicken stock powder
- 4L hot water
- salt and pepper
In a frying pan, heat 1 tsp oil and saute the leek until they are soft, then transfer to a large saucepan.
Add the potato, carrots, broccoli and beans to the leeks.
(I did this next step in 2 batches so as not to overcrowd the frying pan).
Heat another tsp of oil, add the garlic and thyme and add the chicken, cooking until it begins to brown.
Add the chicken to the vegetables in the saucepan.
Add in water and stock powder and bring to the boil, then simmer gently for 1.5hours.
Remove from the heat and use a stick blender to blend the soup, then season with salt and pepper to taste.
Serve hot with fresh crusty bread.
I try to make my own bread … but lately I’ve been a bit time pressed so this is the bread mix I used. It was easy to make and the best ‘everything free’ bread mix I’ve tried.