Spring vegetable broth with shredded chicken

Immune-friendly recipe for 2 people, takes only 10 mins; recipe has olive oil, chicken breast, chicken stock, sourdough bread, parmesan, spring green, asparagus spear, pea and borlotti bean.

Spring vegetable broth with shredded chicken

Spring vegetable broth with shredded chicken

Recipe by Chef Soomro Course: Immune-friendly


Prep time

10 mins


  • Parmesan: 2 tbsp grated parmesan
  • Chicken Breast: 1 large chicken breast, skin on
  • Olive Oil: 1 tbsp olive oil
  • Chicken Stock: 500ml chicken stock
  • Pea: 40g fresh or frozen peas
  • Sourdough Bread: 1 slice sourdough bread, cut into cubes
  • Spring Green: 2 large handfuls spring greens, finely sliced
  • Asparagus Spear: 4 asparagus spears, trimmed, halved and cut into chunky pieces
  • Borlotti Bean: 400g can borlotti beans, drained and rinsed


  1. Heat oven to 200C/180C fan/gas 6. Heat 1 tsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.
  2. Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the Parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.
  3. Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.