Leftover chicken and bean soup

(and stock) to get many meals out of a good chicken

We don’t often eat chicken, but when we do, we buy an organic one (which is expensive) so we always try to make as many meals as possible with it. Usually, we have a roast chicken (there’s a recipe in my first cookbook), and then I pull the leftover meat from the chicken and make a stock with the bones.

I put the bones in a big pot, cover with water, and add an onion chopped in half, some garlic cloves, any herbs I have around, a carrot, and a few stalks of celery. I simmer it slowly for a few hours and then strain it. I store the stock in jars in the fridge and use it throughout the week for various meals.

This week, I made a quick chicken and bean soup for my family, and the kids loved it too! I served it on top of rice because then it is a one bowl meal and the meal stretches a bit further. My perfect rice method is here.

I often serve soups/stews on top of rice because it’s a one bowl meal and it can make the meal go further.

Feeds 4

Leek, 1

Salt, big pinch

Olive oil, 2 tbsp

Butter, 2 tbsp

Carrots, 2 medium

Celery, 1 stalk

Garlic, 2 cloves

Lemon, 1

Thyme, small bunch

Bay leaves, 2

Left over chicken, 1/4

Stock, 1 litre

Cannellini beans, 2 cans

Slice the leek in half lengthwise and then into semi-circles. Place them in a large, heavy-bottomed pot with butter, olive oil, and a generous pinch of salt. Cook on low heat for 5 minutes until the leek is soft.

Finely chop the carrot, celery, and garlic, then add them to the pot. Continue cooking on low heat for another 5 minutes. I usually chop my carrots and celery into tiny cubes, but I wanted the texture a bit larger with the beans and chicken. Feel free to cut them any size or shape you prefer.

Add the bay leaves, thyme, and the peel from the lemon to the pot. Pour in the stock and the leftover chicken. I just pull the chicken into bite-sized pieces. Bring the soup to a boil and then reduce the heat to simmer.

Strain and rinse the beans, then add them to the pot. Let the soup simmer for a few minutes. Squeeze the juice from a lemon into the soup, then adjust the seasoning with more salt if needed. Serve with buttered bread or on top of rice.

You can also chop up some fresh herbs like parsley or dill and add them just before serving. I also finely chopped some kale and added that too.

Note:

If you don’t have chicken stock, you can use water. However, if you save your parmesan rinds, they can be added to the pot and will add some flavour.