Spring vegetable broth with shredded chicken

Spring vegetable broth with shredded chicken

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
low inkcal465
fat17g
saturates6g
carbs28g
sugars4g
fibre12g
protein43g
salt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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