Chicken, Bean & Tarragon Soup
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.