Ingredients
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 500ml fresh chicken stock
- 2 x 400g tins butter beans, rinsed and drained
- about 200g leftover roast chicken (or 2 skinless cooked chicken breasts)
- 1 x 250g pouch cooked brown rice
- juice of 1 lemon
- 1 x 28g pack flat-leaf parsley, chopped
- 40g Parmesan, shaved or grated
Step by step
- Heat the oil in a large saucepan on a medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for a further 1 minute.
- Pour in the chicken stock, plus 500ml of boiling water. Bring to the boil, cover with a lid, and cook for 8-10 minutes on a medium heat.
- Tip in the butter beans and leave to simmer while you use 2 forks to shred the chicken.
- Before adding the chicken to the pan, blend together the broth and butter beans using a hand-held blender until smooth. Then add the shredded chicken and brown rice to the pan and continue to cook for 2 minutes until piping hot.
- Season well, then stir in the lemon juice and most of the parsley. Serve the soup in bowls, garnished with a little more parsley and the Parmesan.
source:https://www.sainsburysmagazine.co.uk/recipes/soups/brown-rice-and-chicken-soup
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