Chicken, Bean & Tar­ragon Soup

Good Housekeeping (South Africa) - - YOUR KITCHEN -

A protein-packed soup. If you don’t like tar­ragon, re­place it with pars­ley. Serves 4

2 tbsp olive oil 500g chicken-thigh fil­lets, cut into fin­ger-sized strips 150g pancetta cubes 2 gar­lic cloves, crushed 100ml white wine 1 ℓ chicken stock 2 x 400g cans can­nellini beans, drained and rinsed hand­ful fresh tar­ragon, roughly chopped crusty bread, op­tional, to serve 1. Heat oil in a large deep fry­ing pan or large pot over a medium-high heat and fry chicken and pancetta to brown – about 5 min­utes. (They don’t need to be cooked through yet.) 2. Add gar­lic and fry for 30 sec­onds, then pour in wine. Bub­ble for a few min­utes to re­duce, then add the stock. Bring up to the boil and sim­mer for 5 min­utes un­til chicken is cooked through. 3. Add beans and tar­ragon. Heat through; check sea­son­ing. Serve with crusty bread, if you like.

EACH SERV­ING (with­out bread) About 2 300kJ, 17g car­bo­hy­drate (2g to­tal sug­ars), 47g protein, 29g fat (8g sat­u­rated), 8g fi­bre.

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