For frugal cooking that’s packed with flavour, this hearty and substantial soup has a gentle heat and gets its wonderful smokey flavours from our BBQ Sauce. It’s a great way to transform your leftover chicken from a Sunday roast.
This recipe uses leftover shredded roast chicken, but would work equally well with finely chopped chicken breast, just add it in whilst you’re cooking the vegetables before adding the stock.
Full ingredients and recipe listed below:
1 tbsp olive oil
1 onion, diced
1 red pepper, deseeded and diced
1 carrot, peeled and diced
2 cloves of garlic, crushed
2 tsp hot smoked paprika
2 sprigs fresh thyme, stalks discarded
4 tbsp Dr Will’s BBQ Sauce
300g leftover roast chicken, shredded and skin removed
300ml chicken stock
1 can (400g) butter beans
1 can (400g) plum tomatoes
115g long grain rice
Salt and pepper
Heat the olive oil in a pan on a medium heat. Add onion, garlic and carrot and red pepper, hot smoked paprika and thyme, and cook until softened but not browned.
Add the chicken and Dr Will’s BBQ Sauce and cook for a further couple of minutes, stirring well to combine.
Add the black beans, chicken stock and tinned tomatoes and bring to the boil. Pour in the rice, season well with salt and pepper and turn the heat down to low-medium.Simmer for 20-25 minutes until the rice is cooked through.