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Spring vegetable broth with shredded chicken

Spring vegetable broth with shredded chicken

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A star rating of 3.6 out of 5.6 ratingsRate
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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

Recipe from Good Food magazine, April 2016

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A star rating of 3.6 out of 5.6 ratings
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