Chicken and Vegetable Soup with White beans (S)

Moderate Salicylates, (for a low salicylate variation, leave out carrot, add an extra tin of white beans)


  • 2 tbsp of rice bran or canola oil
  • 500 g boneless, skinless chicken thigh, trimmed and cut into chunks
  • 2 leek finely chopped
  • 2 medium carrots or 3 small carrots, diced
  • 3 celery sticks sliced
  • 3 cups of water and 3 cups of stock (can use all water if you wish, but you will need to add salt 1 tablespoon)
  • 1 large tin of Cannellini Beans rinsed


  1. Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the water an stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  2. Stir the beans , then simmer for 5 mins.
  3. Season with salt
  4. Serve (optional garnish with parsley.
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