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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is one of the best soups I've ever tasted, and also incredibly cheap and freezer friendly! Ingredients:
300 g dried white beans |
4 shortcut bacon, rashers |
1 teaspoon olive oil |
4 onions, finely sliced |
4 garlic cloves, minced |
4 stalks sage or 4 stalks rosemary, tied with string |
1 1/2 kg chicken |
1/4 green cabbage, shredded |
4 carrots, thinly sliced |
Directions:
1. Soak beans overnight.
2. Saute oil, garlic, diced bacon and onions in a heavy bottomed large pot on low for 20 minutes or until golden and caremelized.
3. Dump chicken on top. Pour beans over chicken. Pour in cold water to cover.
4. Bring to the boil. Cover, lower heat and simmer for 1 1/2 hours or until chicken is cooked. Remove from liquid and set aside to cool.
5. Skim surface of fat or blot with a paper towel. Add cabbage and carrots and simmer 30 minutes. Meanwhile, shred chicken, discarding skin and bones.
6. Return chicken in last 5 minutes of cooking to warm through. Discard herbs and season well.
7. Serve with crusty bread and a green salad.
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