Chicken Broth

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes

Serves: 4


1 litre chicken stock

½ x 15g pack tarragon

4 essential Waitrose British chicken thigh fillets

1 large essential Waitrose courgette, sliced

150g essential Waitrose frozen garden peas

100g essential Waitrose spinach, washed

3 salad onions, sliced



1. Put the stock in a large pan. Add the tarragon sprigs and bring to a simmer. Add the chicken thighs and poach for 15 minutes.

2. Remove the chicken and tarragon with a slotted spoon and discard the tarragon.

3. Add the courgette and peas to the broth and simmer for 2 minutes; add the spinach and cook for 1 minute, or until wilted. Meanwhile, slice the chicken, then return to the broth. Divide between 4 bowls and scatter each with the salad onions, then serve.