Categories: February, soup

Ingredients

• 600ml chicken stock, hot
• 2 skinless chicken breasts, sliced
• 75g dried spaghetti, broken into short lengths
• 410g can butter beans, drained and rinsed
• handful of cherry tomatoes, halved
• 1 red chilli, deseeded and finely sliced
• handful fresh parsley, chopped
• crusty bread, to serve

Directions

1. Pour the stock into a large saucepan. Bring to the boil over a medium heat, then add the chicken and spaghetti. Simmer, partially covered, for 5 minutes. Stir in the butter beans, tomatoes and chilli. Cook for 2-3 minutes, until the chicken and spaghetti are cooked. Season and stir in the parsley. Divide between deep bowls and serve with crusty bread.

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