• Boil the kettle and add rice and water to your saucepan with a 1:2 ratio. Set your timer to 15 minutes.
• Meanwhile, remove the skin from the chicken thighs and chop into pieces, cutting around the bone. Add the chicken and one minced garlic clove to a saucepan with ½ tbsp of olive oil. Season with ½ tsp of parsley, salt and pepper.
• When the rice is ready set it aside. At this stage your chicken should be cooked through as well. Remove the chicken and place in a bowl, leaving the oil in the pan.
• Add 2 minced garlic cloves to the same pan and gently fry while boiling the kettle for the stock cube. Measure out 500ml of stock and add the juice of one lemon to the broth.
• Add the stock to the saucepan with the butter beans and simmer for around 8 minutes. Before adding the rice, feta and chicken to the mixture, blend the mixture to make the soup. Season with fresh chopped parsley, any remaining juice from the lemon, salt and pepper (optional-chilli flakes for a little kick)!

With an amazing 32g of protein and an array of complex carbs, it’s one of the most ‘balanced soups’ I’ve made and so yummy too!