Homemade Chicken, Vegetable & White Bean Soup

This is our biguse-the-boxmeal for the week.

A wholesome, from-scratch soup made by simmering chicken frames into a rich, flavourful stock, then loading it up with hearty vegetables, creamy white beans, and tender picked chicken. It's the ultimate "clean out the fridge" meal, comforting, nourishing, and perfect for using up whatever's left in the veggie box. Ladle it up with crusty bread for a simple, soul-warming dinner the whole family will love.

Serves: 4 | Cooking Time:

  • 1 twin pack chicken frames 
  • 300g potatoes, diced
  • 200g carrots, diced
  • 200g zucchini, diced
  • 250g broccoli, chopped
  • 100g green cabbage, shredded
  • ½ celery, finely sliced, including good leaves
  • 150g Lebanese cucumber – DON'T put this in the soup! Keep for fresh eating or increase the taco cucumber instead.
  • Remaining baby spinach, roughly chopped
  • 1 × 400g tin cannellini or butter beans, drained
  • 1 onion, diced
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1.5–2 litres water or chicken stock
  • Salt and pepper

  1. Place the chicken frames in a large stockpot with the celery leaves, onion, bay leaf and approximately 2 litres of water.
  2. Bring to the boil, then reduce to a gentle simmer.
  3. Simmer partially covered for 60–90 minutes.
  4. Remove the chicken frames and allow them to cool enough to handle.
  5. Strain the stock if desired, then return it to the pot.
  6. Pick all usable chicken meat from the frames and set aside.
  7. Add potatoes, carrots and celery to the stock. Simmer for 10 minutes.
  8. Add zucchini, cabbage and broccoli and cook for another 8–10 minutes.
  9. Add the drained white beans and picked chicken.
  10. Stir through the remaining baby spinach and cook for another 2 minutes.
  11. Season generously with salt and pepper.
  12. Serve with fresh bread.

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