Here I go again; this recipe is from my Souperbowl e-book and without a few chicken soup options, it just wouldn't be a souper book really would it? Hearty is just the right word for this one. Cue the bread (and the butter). Enjoy.
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Need
- 60 Grams butter BUY
- 4 cloves garlic
- 1 large brown onion
- 1 sprig rosemary, foliage only
- 2 sticks celery, sliced
- 2 carrots, diced
- 1 red capsicum, diced
- 1 Tin borlotti beans, drained
- 1 Tin butter beans, drained
- 1 Tin Cannellini Bean(s) cannellini beans, drained
- 1 Litre chicken stock
- 2 skinless chicken breasts, diced
- 45 Grams dry polenta (cornmeal)
- Seasoning to taste
Do
- 1
Place butter garlic, onion and rosemary into Thermomix bowl and chop 3 sec/speed 6.
- 2
Sauté 5 min/Varoma/speed 1.
- 3
Add remaining ingredients except chicken, polenta and seasoning and cook 8 min/100°C/Reverse/speed 1.
- 4
Cook 5 min/80°C/Reverse/speed 1.
- 5
Add chicken and polenta and cook 5 min/100°C/Reverse/speed 1.
- 6
Taste and adjust seasoning.
- 7
Serve piping hot, garnished with additional rosemary and the obligatory crusty bread.
