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Ingredients

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2 Tbsp olive oil

2 large leeks, chunked into rounds

2 large carrots, peeled and chunked

2 bay leaves

1 small bunch of thyme, tied

1 small whole chicken 

3 chicken stock cubes

water

dill, parsley or both

4 medium potatoes, peeled and cubed

400g can butter beans, drained & rinsed

 

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Method:

• Heat the oil in a large saucepan

• Add leek and carrot and sauté for a few mins on a medium heat.

• Add the chicken, bay and thyme and nestle them in.

• Crumble in the stock cubes and cover with water till just over the top of the chicken.

• Bring to the boil and then turn down to simmer for 90 mins.

• The chicken should be soft now, so remove it carefully with some tongs.

• Remove the meat from the bones, remove skin too.

• Shred the chicken with two forks.

• Take out the bay and thyme and discard.

• Bring the soup to the boil and add the potatoes. Boil gently for 15mins. 

• Add the chicken back in and the butter beans.

• Simmer gently for 5 mins .

• Ladle into your favourite bowl and add the herbs of your choice. 

• Eat and then go back for seconds!!