1. Put chicken breast in a saucepan and add 600ml (1pt) cold water.
Bring to boil and simmer for 30 mins. Remove from stock and leave to cool, reserving stock for the soup. Shred chicken finely
2. Melt butter in a saucepan and add vegetables. Saute until they are totally coated with butter.
3. Measure chicken stock and add sufficient water to make up to 1ltr. Add to vegetables with stock cube.
4. Bring to boil and simmer for 5 minutes before adding shredded chicken. Simmer for a further 15 minutes until vegetables are tender. Season with pepper and serve.
Originally Submitted
10/4/2012
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