Butterbean, chicken and quinoa soup

Place the chicken in 1000ml of water in a medium pan and bring it to the boil. Simmer for 25 minutes. Take it off the heat and set it aside.

In a medium pan fry the onions with butter on a medium heat until the onion is translucent.

Add the celery, carrot and yellow pepper and cook for a further 5 minutes.

Meanwhile, remove the chicken from the pan and take meat off the bone, (discard bones and skin) set it aside.

Pour the remaining chicken stock into the vegetable pan, cover and simmer for 15 minutes, until vegetables are tender.

Add the beans, chicken, chopped parsley and season with salt and pepper.

Serve with cooked quinoa and garnish with fresh parsley