Forget hours of simmering, this simple chicken soup recipe is ready in under half an hour – showing just how quick and easy homemade soup can be. Soothe the soul with a generous bowl filled with tender poached chicken, butter beans and spinach in a herby pesto and chicken broth.

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 196 calories / serving
  • Healthy


  • 2 reduced-salt chicken stock cubes, made up to 1ltr
  • 1 onion, finely sliced
  • 2 chicken breasts
  • 400g tin butter beans in water
  • 1 tbsp green pesto, plus 4 tsp to serve
  • 100g baby spinach
  • grated Parmesan, to serve (optional)


  1. Pour the stock into a large saucepan and add the onion and chicken breasts. Season, bring to a gentle simmer (only a few bubbles) over a low heat and cook for 10 mins or until the chicken is cooked through. Remove the chicken and set aside to rest for 5 mins, then finely shred.
  2. Meanwhile, add the butter beans with their water to the pan (this will help the soup thicken slightly) and stir through the 1 tbsp pesto. Simmer gently for 5 mins, then add the shredded chicken and spinach. Cook for a further 2 mins until the spinach has wilted.
  3. Divide between 4 bowls and top each bowl with 1 tsp of pesto and a little grated Parmesan, if you like.