Chicken Breast in Vegetable and Bean Broth
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Chicken Breast in Vegetable and Bean Broth

Chicken Breast in Vegetable and Bean Broth

Ingredients

Method

  • 300g chicken breast fillets
  • 500ml cold chicken stock
  • 1 tarragon sprig, finely chopped
  • 100g snowpeas, cut into 2cm pieces
  • 100g baby carrots, cut into 2cm rounds
  • 100g radishes, cut into quarters
  • 250g tin of butter beans, drained
  • 2 tbsp crème fraîche, to serve
  • Add the chicken breast fillets to a small saucepan in one layer. Pour over the cold stock and gently heat. Bring to a gentle simmer and cook, covered, for 15 mins. Remove the breasts from the stock, rest for 5 mins then cut each breast into 4 thick slices. Shred each breast between 2 forks and season with sea salt.
  • Place the stock back on the heat and bring back to a simmer. Add the vegetables and beans, stir in the chopped tarragon and cook for 5 mins. Stir the shredded chicken back into the broth, then divide the mixture between 2 bowls and top with a dollop of crème fraîche to serve.
45 mins
2 serving

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