Chicken and vegetable broth

    Chicken and vegetable broth


    11 people made this

    About this recipe: An Japanese-inspired soup. Chicken, carrot, mushrooms, mange-tout and spring onions are simmered in a subtly flavoured chicken stock. It's fantastic served as a starter.

    Makes: 4 

    • 750ml chicken stock
    • 250ml water
    • 1 tablespoon finely chopped fresh root ginger
    • 1 clove garlic, finely chopped
    • 2 tablespoons soy sauce
    • 2 skinless, boneless chicken breast fillets, cubed
    • 115g fresh mange-tout, trimmed and halved
    • 1 carrot, chopped
    • 3 fresh mushrooms, sliced
    • 2 spring onions, chopped

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring the chicken stock, water, ginger, garlic and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken and return to a simmer. Reduce heat to medium-low and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
    2. Stir in the mange-tout and carrot and simmer 5 minutes. Add the mushrooms and continue simmering until the vegetables are tender, about 3 minutes. Stir in the spring onions and serve.

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