Spring vegetable broth with shredded chicken

2 of 5-a-day asparagus calcium easy broth fibre folate spring spring chicken recipe spring soup vitamin c

N/A

Source

Ingredients

1 tbsp olive oil

1large chicken breast , skin on

500ml chicken stock

1slice sourdough bread , cut into cubes

2 tbsp grated parmesan

2large handfuls spring greens , finely sliced

4 asparagus spears , trimmed, halved and cut into chunky pieces

40g fresh or frozen peas

400g can borlotti beans , drained and rinsed

Method

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.

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.

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.