Spring chicken recipes

Spring chicken and vegetable broth

Using the best chicken stock you can find will make this recipe taste fantastic. Serve with crusty bread.

  • 6
  • 15
  • 35
  • 2 tbsp extra-virgin olive oil
  • 1 onion, peeled and finely chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 1.5 litres hot chicken stock, made from 2 cubes
  • 1.25 kg chicken pieces on the bone, skin on
  • 4 sprigs thyme
  • 18 baby carrots, peeled and trimmed
  • 3 sticks celery, sliced
  • 1 leek, finely sliced
  • 150g sugar snap peas
  • 2 tbsp fresh mint, chopped
  • 2 tbsp flat leaf parsley, chopped
  • 60g Parmesan, grated
  1. Heat the oil in a large saucepan, add the onion and soften for a few minutes. Add the garlic and cook for 2 minutes before adding the hot stock, chicken and thyme. Allow to simmer for 20 minutes until the chicken is cooked through and no pink meat remains.
  2. Remove the chicken from the pan and set aside to cool slightly. When cool enough to handle, shred the chicken and discard any bones or skin.
  3. Add the carrots to the pan and cook for 5 minutes. Then add the celery, leek, sugar snap peas and shredded chicken.
  4. When the soup returns to simmering it is ready to serve. Ladle into bowls and sprinkle with the chopped herbs and Parmesan.

Per serving (soup only): calories 416 (21%), sugar 7g (7.7%), fat 12.5g (18%), saturates 4g (20%), salt 1.3g (22%) of your guideline daily amount

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