- 1 onions
- 2 celery sticks
- 2 carrots, including the greens (white or purple – not orange!)
- 2 chicken breasts
- A few rashers of bacon
- 600ml/2 cups chicken stock
- 300ml/1 cup ale
- 2 bay leaves
- A few sprigs of thyme and marjoram
- 1 cup podded broad beans
Melt the butter in a large pan or cauldron. Chop the onion, celery & carrots and add to the pan. Fry for a few minutes to soften.
Dice the chicken & slice the bacon. Add to the pan and fry for a few minutes.
Pour over the chicken stock and ale, add the herbs and the beans. Stir well, bring to a boil and simmer for about 20 minutes.
Remove the bay leaves and serve with fresh sourdough bread