Creamy Chicken, Kale & Butter Bean Broth

Boil a kettle

Peel and finely slice the brown onion[s]

Heat a large wide-based pan (preferably non-stick) with a matching lid, with 1/2 tbsp [1 tbsp] olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Meanwhile, peel and finely chop (or grate) the garlic 

Dissolve the chicken stock cube[s] in 400ml [750ml] boiled water

Once the onions are starting to soften, push them to one side of the pan and add the chicken breast and cook for 2-3 min or each side or until browned

Once the chicken has browned, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the chicken stock and cook, covered, for 10-15 min or until the chicken is cooked through (no pink meat!)

Meanwhile, drain and rinse the butter beans

Cut the lemon[s] in half

Cut half the lemon into wedges

Once the chicken is cooked, remove it from the pan and transfer it to a board

Add the shredded kale and butter beans to the pan and cook, covered, for 3-5 min or until the kale has wilted 

Meanwhile, shred the chicken apart, using two forks 

Once the kale has wilted, add the soft cheese and squeeze in the juice of 1/2 [1] lemon and give everything a good mix up

Gently mash roughly half of the butter beans with a fork