Spring vegetable broth with shredded chicken

Broth isn't just for winter, try our spring version with plenty of greens and meaty chicken breast. Top with crunchy Parmesan toasts for added crunch

  • Prep:10 mins
    Cook:10 mins
    plus standing
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 465
  • fat 17g
  • saturates 6g
  • carbs 28g
  • sugars 4g
  • fibre 12g
  • protein 43g
  • salt 1.2g


  • 1 tbsp olive oil
  • 1 large chicken breast, skin on
  • 500ml chicken stock
  • 1 slice sourdough bread, cut into cubes
  • 2 tbsp grated Parmesan
  • 2 large handfuls spring greens, finely sliced
  • 4 asparagus spears, trimmed, halved and cut into chunky pieces
  • 40g fresh or frozen peas
  • 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.

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