Main Meals

Chicken broth with summer greens

20 minutes
10 minutes
Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc 2010

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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