Fava Bean and Chicken Soup
This is my favourite chicken soup for the colder months. The fava beans soften and soak up all the flavours, almost mimicking a pasta of sorts. We call this the clean-up soup, too, because it uses up leftover chicken pieces, bones and just a few veggies.
Total Time: 2 hours
Yield: 4 servings
- leftover roast chicken scraps and bones
- 1/2 cup soaked, dried fava beans
- 2 mushrooms
- 1 carrot
- 1/2 medium onion
- 1/4 head of cauliflower, stem included
- 1 turnip
- In a large pot, cover the chicken scraps with cold water. Bring to a boil, reduce heat, cover and simmer. Cook for one hour.
- Strain and separate the broth from the rest of the chicken. Go through the chicken bits and separate the meat from the bones. Set the meat pieces aside in a bowl.
- Clean and dice the remaining veggies. Add to the broth along with the drained fava beans. Bring to a boil, reduce heat, cover and simmer another hour. Add chicken pieces at the end. Garnish with parsley and lemon, if desired. Serve.
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