This is one of my favourite soups to make for my family when the weather gets a little cooler. It comes together very easily, with minimal prep & it always makes my kitchen smell lovely.

Serves 6-8

Ingredients:

1 tbs olive oil

1 large onion, diced

2-3 garlic cloves, crushed

2 large carrots, roughly chopped

2 large skinless, boneless chicken breasts

1 400g tin cannellini beans, drained

7 cups good quality chicken broth (I use home made)

1/2 cups fresh spinach

1 cup sliced mushrooms

1 cup thickened cream, or cooking cream

1 Tbs each chopped parsley & thyme

1 lemon, zest & juice

Method:

Heat olive oil in a large high – walled pot, such as a stock or soup pot, to a medium – high heat.

When the oil begins to shimmer, add in the onions & carrots & cook until softened.

Next, add in the garlic & cook for one minute, stirring constantly so it doesn’t burn.

Remove veggies from the pot into a bowl & set aside.

Add the chicken breasts to the pot, sear on both sides.

Add the veggies back to the pot, along with the beans & chicken broth.

Reduce heat to a medium, cover & let simmer for one hour, or until the chicken is cooked through.

Remove chicken from pot & shred.

Add the chicken back to the pot, along with the spinach, orzo, cream, herbs & lemon juice.

Cook for another 15-20 minutes or until the orzo is cooked, stirring occasionally.

*Optional* mash some of the beans to create a thicker soup.

Serve with extra herbs, some grated parmesan cheese & of course a slice of crusty bread.

Enjoy!