Spring vegetable broth with shredded chicken

Spring vegetable broth with shredded chicken

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(4 ratings)

Prep: 10 mins Cook: 10 mins plus standing

Easy

Serves 2

Broth isn't just for winter, try our spring version with plenty of greens and meaty chicken breast. Top with crunchy Parmesan toasts for added crunch

Nutrition and extra info

Nutrition: per serving

  • kcal465
  • fat17g
  • saturates6g
  • carbs28g
  • sugars4g
  • fibre12g
  • protein43g
  • salt1.2g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large chicken breast, skin on
  • 500ml chicken stock
  • 1 slice sourdough bread, cut into cubes
  • 2 tbsp grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 large handfuls spring greens, finely sliced
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 4 asparagus spears, trimmed, halved and cut into chunky pieces
  • 40g fresh or frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 400g can borlotti beans, drained and rinsed

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat 1 tsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.

  2. Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the Parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.

  3. Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.

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Comments, questions and tips

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catie74
21st Jan, 2017
Lovely fresh vibrant soup. I don't use croutons as we aren't keen on them. I add more asparagus when in season and also mange tout and or sugar snaps and occasionally finish each bowl with some pesto
joanna1972
27th Apr, 2016
3.8
This was really very nice and fresh tasting. I was feeding 4 so increased chicken and asparagus, I substituted spring greens for 1/2 savoy cabbage and added some tender steam broccoli. Result was incredibly moist chicken breast cooked through and delicious vegetables. I cheated and bought in herb and garlic croutons, and the herbs in them were enough to lift the dish, and add a necessary crunch! Served with herb and olive bread. So very simple and quick to make.
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