Spring vegetable and chicken broth

Spring vegetable and chicken broth

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A dollop of pesto and shaved parmesan make this fragrant chicken broth extra special.

The ingredient of Spring vegetable and chicken broth

  1. 1 tablespoon olive oil
  2. 1 carrot, peeled, finely chopped
  3. 1 leek, halved, washed, thinly sliced
  4. 2 garlic cloves, crushed
  5. 2 Continental Chicken Stock Pots
  6. 150g green beans, cut into 2cm lengths
  7. 400g can borlotti beans, rinsed, drained
  8. 2 cups (320g) shredded Coles Hot Roast Chicken
  9. 60g baby spinach
  10. 2 spring onions, thinly sliced
  11. 1/3 cup (90g) basil pesto
  12. Grated parmesan, to serve
  13. Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve

The instruction how to make Spring vegetable and chicken broth

  1. Heat oil in a large heavy-based saucepan over medium heat. Add carrot and cook, stirring, for 5 mins. Add leek and garlic. Cook, stirring, for 3 mins.
  2. Add stock pots and 6 cups (1.5L) water. Bring to the boil. Reduce heat to low and simmer for 10 mins. Add green beans, borlotti beans and chicken. Cook for a further 5 mins. Stir in spinach and spring onion. Season well.
  3. Ladle soup into bowls. Top with a dollop of pesto and parmesan. Serve with bread.

Nutritions of Spring vegetable and chicken broth

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calories: https://schema.org
calories: NutritionInformation

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