French Farmhouse Chicken Soup with Cannellini Beans and Leek

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans.

Season both sides of chicken with salt and pepper. Don’t forget a slight odour is a natural reaction to vacuum packing. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Return chicken to pan. Add chicken stock concentrate, 4¹⁄₂ cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Remove chicken from pan and, if you prefer, discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans.

Season both sides of chicken with salt and pepper. Don’t forget a slight odour is a natural reaction to vacuum packing. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Return chicken to pan. Add chicken stock concentrate, 6 cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Remove chicken from pan and, if you prefer, discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans.

Season both sides of chicken with salt and pepper. Don’t forget a slight odour is a natural reaction to vacuum packing. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Return chicken to pan. Add chicken stock concentrate, 3 cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Remove chicken from pan and, if you prefer, discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans.

Season both sides of chicken with salt and pepper. Don’t forget a slight odour is a natural reaction to vacuum packing. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Return chicken to pan. Add chicken stock concentrate, 3 cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Remove chicken from pan and, if you prefer, discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans.

Season both sides of chicken with salt and pepper. Don’t forget a slight odour is a natural reaction to vacuum packing. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Return chicken to pan. Add chicken stock concentrate, 3 cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Remove chicken from pan and, if you prefer, discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans.

Season both sides of chicken with salt and pepper. Don’t forget a slight odour is a natural reaction to vacuum packing. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Return chicken to pan. Add chicken stock concentrate, 3 cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Remove chicken from pan and, if you prefer, discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!