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    Spring chicken broth

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    Spring chicken broth

    One portion cooked in one pan – this is a dish you'll make on repeat. Just double the ingredients for two.

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

    Serves: 1


    2 tsp olive oil
    1 tsp caraway seeds, lightly crushed
    1 clove garlic, crushed
    3 salad onions, sliced
    350ml fresh chicken stock
    1 chicken breast
    120g frozen Essential Pea and Bean Mix
    ½ x 400g can Essential Butter Beans, drained and rinsed
    40g pea shoots
    1 tbsp Essential Reduced Fat Crème Fraîche


    1. Heat the oil in a small pan over a medium-high heat. Add the caraway seeds and sizzle for 30 seconds, until fragrant. Stir in the garlic and salad onions and cook for about 2 minutes until soft.

    2. Add the stock, bring to the boil, then add the chicken. Cover, lower the heat to a gentle simmer and poach the chicken for 8 minutes. Stir in the pea and bean mix and the butter beans; simmer, uncovered, for 3-5 minutes, until the chicken is cooked through and no pink meat remains; season. Use a slotted spoon to lift the chicken onto a board, then cut it into thick slices. Put most of the pea shoots in a wide bowl, then ladle over the broth and beans. Add the chicken; top with the crème fraîche and remaining pea shoots.

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