Chicken and green vegetable broth


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.

  • Total time: Ready in 10 minutes 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1359.8kJ
Fat 13.6g
Saturated Fat 2.9g
Carbohydrate 10.9g
Sugars 5.6g
Salt 0.4g

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3 stars

Average user rating Based on 3 ratings