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Chicken broth with summer greens

10 minutes

Chicken broth with summer greens

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Blue cheese Waldorf salad

Strawberry granita with fromage blanc

Chicken braised in apple cider with tarragon

Porcini and Nicola potato risotto

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Muscadel shooters

Perfect roast potatoes

Fragrant garlic mussels

Almond and honey cookies

Gluten-free ricotta and artichoke ravioli

Spicy beef flank with corn and avo salsa

Chicken broth with summer greens

Chicken broth with summer greens

Ingredients

Method