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    Chicken Broth

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    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.


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