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Chicken broth with summer greens

By Abigail Donnelly
4
Easy
20 minutes
10 minutes

Ingredients

  • 1 litre good-quality chicken stock
  • 1 x 170 g asparagus spears, packet
  • 200 g Tenderstem broccoli
  • 70 g mangetout
  • 2 x 170 g prawn dim sum, packs
  • 4 roast free-range chicken breasts, sliced
  • 4 spring onions, thinly sliced

Method

Warm the chicken stock in a large saucepan over a medium to high heat.

Thinly slice the asparagus, broccoli and mangetout and add to the stock, along with the dim sum. Poach for 3 minutes, then remove from the heat.

Add the sliced roast chicken breasts and the shredded spring onions. Ladle into soup bowls and serve.