Rustic Chicken and White Bean Soup
Rustic Chicken and White Bean Soup is a comforting dish perfect for two. You start by simmering chicken breasts with a small red chili, carrot, and celery in good-quality chicken stock. This blend poaches for about 10-15 minutes until the chicken is tender enough to shred. After shredding, the chicken is placed in bowls, and white beans are added. Then, you stir beaten eggs into the simmering stock mixture, creating silky threads of egg through the soup. Seasoning is key; a dash of salt, pepper, and lemon juice adds depth and character to the dish. To finish, the soup is divided into the bowls, garnished with fresh chopped parsley and a wedge of lemon for an extra zing. This simple yet flavorful soup combines wholesome ingredients into a meal.
- 2 Chicken Breasts
- 1 small Red Chilli, deseeded and diced
- 1 Carrot, peeled and finely diced
- 1 rib of Celery, finely diced
- 625 milliliters Chicken Stock
- 400 grams tin of White Beans, rinsed
- 2 Eggs, beaten
- 1 Lemon, quartered
- Handful of fresh flat-leaf Parsley Leaves, chopped
- Sea salt and freshly ground Black Pepper
- Poaching the Chicken:
Place chicken breasts, chilli, carrot, and celery into a saucepan along with chicken stock over medium heat. Let the stock simmer and cook until the chicken is tender enough to shred easily, which should take about 10-15 minutes. Once cooked, remove the chicken, shred it using two forks, and evenly distribute it into two soup bowls, but keep the pan with its contents on the stove.
- Adding the Beans:
Split the beans equally between the bowls containing the shredded chicken.
- Creating Egg Threads:
Slowly pour the beaten egg into the simmering pan containing the chicken stock and vegetables. Continue to cook over medium heat, stirring gently, until the egg forms silky threads within the soup.
- Seasoning and Serving:
Season the soup to taste with salt, pepper, and a squeeze of lemon juice. Pour the finished soup into the bowls over the chicken and beans. Garnish each serving with chopped parsley and a lemon cheek for an extra zest.
