Chicken, white bean and silverbeet soup
Making a pot of soup on a Sunday afternoon is incredibly satisfying. I'm not one to rigidly follow recipes - once you have a base of onion or leek, and have added your stock, you can mix it up with vegetable combinations. Seasoning is important, and you can have a lot of fun with garnishes - fresh herbs, a dollop of yoghurt or something creamy, lemon zest, a drizzle of good-quality oil: it's up to you. As the cold weather continues, try a new recipe and put your own stamp on it. I love a bit of chilli to add heat to my soup, and I can't go past a good-quality sourdough for my accompanying toast.
For the stock
|2||Organic chicken frame, approx. 800g, we used Bostock's organic chicken frames|
|2||Celery stalks, chopped|
|1 head||Garlic, cut in half lengthways|
|1 small bunch||Fresh thyme|
|1 small bunch||Fresh parsley|
|1 pot||Chicken stock, use the quantity made here|
|400 g||Chicken breasts, alternatively use thighs|
|2 cups||Silverbeet, chopped, or use spinach, baby silverbeet or baby spinach leaves|
|1 can||Cannellini beans, approx. 330g|
|1 Tbsp||Worcestershire sauce|
|1 Tbsp||Hot sauce, eg. sriracha|
|1 small bunch||Flat leaf (Italian) parsley|
|1 small||Lemon, zested|
- For the stock, place all ingredients in a large, heavy-bottomed saucepan. Bring gently to the boil and simmer for 2-3 hours. Strain the stock through a sieve and use for the soup.
- To make the soup, place the stock, chicken and carrot slices in a medium saucepan and gently bring to the boil. Reduce heat to a gentle simmer, cover and cook for about 15 minutes.
- Remove the chicken and carefully shred using two forks, then return to the pot.
- Add the silverbeet (or spinach), beans, Worcester sauce and hot sauce.
- Continue to heat through, and taste and adjust seasoning as necessary.
- Serve in small bowls with the parsley and a little lemon zest.