Chicken, Bean & Pasta Soup – thick, hearty & protein packed

chicken-bean-and-pasta-soup-web

I was going through some old recipe collections and found this one that I had pulled out of the “Evening Standard” on the tube one day going home when I lived in London – it’s dated 27 January 2003 and I had kept it but never made it until now!

This is a thick, hearty and protein packed soup or you could just about call it a stew or a “stoup” which will warm you up from the inside out. I used a gluten free quinoa penne in mine but any type of tube pasta goes well with this.  It’s a complete meal in one pot.

The original recipe was by a lady called Lindsey Bareham but unfortunately as the article is so old I couldn’t find a soft copy of it to link you to so have reproduced it below and also adapted it for the Thermomix (scroll all the way down for that one).  It makes 4 decent servings and is really yummy.

This is fine to reheat but as it has pasta it does continue to absorb liquid so you may need to add some more water when you do.

Ingredients

1 onion

1 carrot

10 cm white part of a leek

25 g olive oil

1 chicken breast , chopped in to 2 cm cubes

salt & pepper

1 Tbsp chicken or vegetable stock concentrate & 750 ml water OR 750 ml liquid chicken stock

100 g penne pasta ( I used quinoa penne)

400 g can of cannellini beans, drained and rinsed

1 Tbsp parsley, chopped

1 lemon, juice only

Method

  1. Finely slice onion, carrot and leek.
  2. Heat the oil in a 2 litre capacity saucepan
  3. Add onion, carrot and leek and saute for 10 minutes until soft
  4. Season with salt & pepper and give it a stir and add the chicken and keep stirring until it changes from pink to white
  5. Add stock concentrate & water or liquid stock and the pasta.  Bring to the boil and then simmer for 10 minutes or as per pasta packet instructions
  6. Add the beans and 1/2 the parsley and cook for about another 4 – 5 minutes
  7. Adjust the seasoning to taste and add the lemon juice
  8. Serve immediately with a final garnish of parsley
Chicken, Bean & Pasta Soup - Thermomix

Ingredients

  • 1 onion, halved
  • 1 carrot, roughly chopped
  • 10 cm white part of a leek, roughly chopped
  • 25 g olive oil
  • 1 chicken breast, chopped into 2 cm cubes
  • salt & pepper to taste
  • 1 Tbsp chicken or vegetable stock concentrate
  • 750 g water
  • 100 g penne pasta ( I used gluten free quinoa pasta)
  • 400 g tin cannellini beans
  • 1 Tbsp parsley, chopped
  • 1 lemon, juice only

Instructions

  1. Put onion, carrot & leek in the bowl and chop 4 seconds / speed 5
  2. Add olive oil and saute 3 minutes / Varoma / speed 1
  3. Season with salt & pepper and add chicken. Cook for 5 minutes / 100 degrees / reverse / speed 1
  4. Add stock concentrate, water and pasta and cook 10 minutes / 100 degrees / reverse / speed 1
  5. Add beans and half the parsely cook for a further 4 minutes / 100 degrees / reverse / speed 1
  6. Adjust seasoning to taste and add the lemon juice
  7. Serve immediately
http://www.boiledeggsandsoldiers.com/2014/06/chicken-bean-pasta-soup-thick-hearty-protein-packed/
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5 comments on “Chicken, Bean & Pasta Soup – thick, hearty & protein packed

  1. Kim @Landofzonkt
    May 26, 2015 at 6:48 pm

    Ooh! That sounds so yum! I wish I had seen this one last week when I had a cold, would been so good… But I’ll keep it in the recipe bank though, think this will come in handy. My mum will prob like it too.

    • Vicki
      May 26, 2015 at 10:05 pm

      It’s a favourite and really filling. x

  2. Shari from GoodFoodWeek
    June 25, 2016 at 1:27 pm

    Who doesn’t love a bowl of soup during the winter time?

    • Vicki
      June 26, 2016 at 9:01 pm

      I know, we’ve only had one day of winter though and now it’s gone again which seems crazy seeing it’s snowing in other parts of the country!

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