• Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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Ingredients

  • 500ml Cooks’ Ingredients Chicken Stock
  • 8 free range chicken thighs, skinned
  • 150g baby topped carrots
  • 500g miniature new potatoes
  • 4 Little Gem lettuce hearts, halved
  • 155g Popped Fresh Garden Peas
  • 2 salad onions, thinly sliced
  • 2 tbsp half fat crème fraîche
  • 4 tbsp chopped flat-leaf parsley

Method

  1. Place the stock and chicken in a large saucepan and bring to the boil. Cover and simmer for 10 minutes then add the carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.

  2. Add the lettuce, peas and salad onions. Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through with no pink meat. Stir through the crème fraiche and parsley. Ladle into large soup bowls and serve.

Cook’s tip

Prepare this up to the end of step 1 the day before or freeze. Defrost fully before continuing with step 2. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,163.12kJ/ 517kcals

Fat

19.4g

Saturated Fat

6g

Carbohydrates

29.3g

Sugars

6.6g

Fibre

0g

Protein

0g

Salt

0.6g

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