Pesto chicken broth with baby vegetables
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- TASTE
- 4
- Easy
- Health conscious
- 25 minutes
- 35 minutes
Ingredients
- 3 chopped celery stalks
- 2 shallots
- 4 sliced baby leeks
- 2 cloves crushed garlic
- 2 bay leaves
- 1 t butter
- 2 t olive oil
- 1 litre chicken stock
- 4 free-range chicken breasts
- 1 T olive oil
- 1 T red pepper pesto
Cooking Instructions
Fry chopped celery stalks; shallots, cut into petals; sliced baby leeks; 2 cloves crushed garlic and bay leaves in butter and 2 t olive oil for 10 minutes over a very low heat until fragrant and softened.
Pour in chicken stock. Simmer slowly for 15 to 20 minutes, adding more stock if necessary.
Sear ree-range chicken breasts in olive oil in a hot pan.
Reduce the heat and cook for a further 10 to 15 minutes, turning occasionally.
Slice thinly, then toss with red pepper pesto.
Serve in shallow bowls of the vegetable broth. What makes this meak healthy.
TASTE’s take:
This flavourful and nutrient-packed broth is perfect for staving off winter colds.
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