Chicken Soup with Broad Beans and Thyme

Coffee and Vanilla


chicken for 6 people
3 onions (cut coarsely)
2 tbs Carotino or olive oil
5-6 quite large potatoes, but not as big as baking potatoes (cubed coarsely)
5 chicken cubes (10g each)
3 carrots (sliced)
4 cups frozen baby broad beans
⅔ tsp chilli flakes
½ lemon juice
6 tbs tomato puree
Maggi liquid seasoning to taste, if Hot Maggi Liquid you may want to skip chilli flakes
½ bunch of fresh thyme with stems (they will be discarded later)
1 tbs garlic powder
½ cup soured cream
3 litres of hot water


On the bottom of large pot fry chicken, onions, carrots on oil until golden brown. Add the rest of the ingredients except soured cream and Maggi seasoning. Cook covered until chicken and potatoes are ready. Discard thyme stems, season with Maggi and soured cream. Share to the plates.

Serve 6 people.

Your thoughts…

  1. A fabulous soup and I just love the combo of chicken, broad beans a little chilli for spice and wonderful herbs! Just what we need to keep us warm in this snowy U.K. at the moment :D

    Rosie x

  2. This looks so like a healthy soup. I like the fact that you are adding baby broad beans. Beautiful!

  3. This soup sounds like the perfect offering for a cold winter day:D

  4. This soup looks fabulous. :)

  5. I have strep throat and what I would not give for a cup of that right now! Looks amazing and soothing!

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