SPRING VEGETABLE BROTH WITH SHREDDED CHICKEN

Spring vegetable broth with shredded chicken image

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

Provided by Jennifer Joyce

Time 20m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 465 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium