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Categories:Viewed: 93 - Published at: 5 years ago
Ingredients
- 2 tablespoons oil
- 1 onion medium, diced
- 11 ounces chicken breast bone-in
- 4 cups vegetable stock
- 10 ounces carrots peeled and sliced
- 2 1/2 ounces frozen peas
- soy sauce to taste
- 1/2 bunch parsley chopped, for garnish
Method
- Heat oil in a pan and saute the onion for until softened. Add the chicken, cover with stock, bring to a boil and simmer for about 30 minutes.
- Remove chicken from the pot and set aside to cool slightly. Pour the stock through a sieve, return to the pan, add the carrots and bring back to a simmer for 10 minutes, adding the peas after 6 minutes.
- Cut the chicken from the bone and into pieces. Add back to the soup, season and add soy sauce to taste. Serve garnished with a sprinkle of parsley.
