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Poached chicken and spring vegetable broth

Serves 6
Cooking Time Prep time 10 mins, cook 22 mins
60 ml   (¼ cup) olive oil
1   leek, thinly sliced
1   fennel bulb, thinly sliced
2   garlic cloves, finely chopped
1.25 litres   (5 cups) chicken stock
3   skinless chicken breast fillets
1   bunch asparagus, cut into 2cm lengths
60 gm   sugar snap peas, trimmed
150 gm   frozen peas
3   eggs
100 ml   lemon juice


1 Combine olive oil, leek, fennel and garlic in a large saucepan, season to taste and cook over medium-high heat until tender (5-6 minutes).
2 Add chicken stock and chicken breasts, bring to the boil, then reduce heat to medium and simmer until chicken is just cooked through (8-10 minutes).
3 Remove chicken with a slotted spoon, cool slightly, then coarsely shred with fingers and return to pan.
4 Add vegetables to pan and simmer until just tender (2-3 minutes).
5 Whisk together eggs and lemon juice, add to pan and stir continuously until soup thickens (2-3 minutes, do not boil), season to taste and serve with plenty of crusty bread.


RECIPE Emma Knowles

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