White Bean Chicken Soup

An easy, comforting soup that adds zest to rainy afternoons.

Prep: 10min(s)

Cook: 60min(s)

Serves: 2

Serve With: rice

Served as: Dinner

Main Ingredient:


  • Country Choice soup pack
  • 1 kg Kenchic boneless chicken, cooked and shredded
  • 3 tbsps. sunflower oil
  • 1 chopped large onion
  • 2 stalks of celery, chopped
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 2 tsps. dried oregano
  • 1 tsp. sesame seeds
  • ½ kg potato wedges
  • 8 cups chicken broth
  • 2 cans white beans (rinsed)
  • ½ cup mixed herbs (such as chives and coriander)
  • ½ cup fresh lemon juice


  • Heat 3 tbsps. sunflower oil until shimmering over medium heat in a large soup pot.
  • Add the chopped onion and celery, sea salt, and black pepper.
  • Stir frequently until soft for 10 minutes. Add dried oregano and sesame seeds, cooking until fragrant (1 minute).
  • Add the potato wedges and chicken broth and bring to a boil.
  • Reduce the heat to a simmer and cook for 10 minutes until the potatoes are almost tender.
  • Stir in the white beans adding the shredded chicken and cook until heated through and the potatoes are tender for 2 minutes.
  • Stir in the ½ cup chopped mixed herbs and a cup of fresh lemon juice. Season with salt and pepper to taste.
  • Serve hot.