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Chicken and green vegetable broth
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1 tbsp olive oil
1 essential Waitrose Onion, diced
1 litre Cooks’ Ingredients Chicken Stock
250g pack essential Waitrose Waitrose Foundation Round Beans, trimmed and cut into 3
155g pack Waitrose Popped Garden Peas
2 roast British chicken breast fillets, skinned and shredded
25g pack fresh parsley, chopped
1. Heat the oil in a large saucepan and fry the onion for 2–3 minutes. Add the stock and bring to the boil.
2. Stir in the beans, peas and chicken, cover and simmer for 5 minutes. Add the parsley and serve with crusty bread.
Typical values per serving: