Chicken, veg and tarragon broth

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4


1 litre chicken stock
5 tarragon sprigs
2 chicken breasts
2 leeks, sliced
2 carrots, sliced on the diagonal
250g new potatoes, sliced
4 shallots, peeled and halved
150g frozen garden peas
100g green beans, trimmed and halved
3 tbsp half fat British crème fraîche
1 tbsp lemon juice


1. Put the stock and 1 tarragon sprig in a large, shallow pan; bring to the boil, then reduce to a simmer. Add the chicken, leeks, carrots, potatoes and shallots and simmer for 8 minutes.

2. If the chicken breasts aren’t immersed in stock, turn them over. Add the peas and beans and simmer for 4 minutes, or until the meat is cooked through.

3. Remove the chicken and slice; discard the tarragon sprig. Stir in the crème fraîche, lemon juice and leaves from the remaining tarragon, chopped. Season and serve topped with the chicken.