adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spring vegetable and chicken broth
Spring vegetable and chicken broth
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate chicken broth with pesto and Parmesan for a fragrant twist.
Ingredients:
  • 90g pesto
  • Grated parmesan, to serve
  • 1 carrot, peeled, finely chopped
  • 1 leek, halved, washed, thinly sliced
  • 2 Chicken Stock Pots
  • 150g green beans, cut into 2cm lengths
  • 400g can borlotti beans, rinsed, drained
  • 320g cooked chicken
  • 60g baby spinach
  • 2 spring onions, thinly sliced
  • Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, heat oil. Add carrot and cook for 5 minutes, stirring occasionally. Then, add leek and garlic, and cook for 3 more minutes, continuing to stir.
  • Pour in the stock pots and 6 cups (1.5L) water and bring to a boil. Lower the heat and simmer for 10 minutes. Add green beans, borlotti beans, and chicken, then cook for an additional 5 minutes. Stir in spinach and spring onion, and season generously.
  • Pour the soup into bowls and garnish each with a generous dollop of pesto and a sprinkle of grated Parmesan. Serve alongside crusty bread.

Similar Recipes