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Poached chicken and spring vegetable broth

You'll need

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


  • 01
  • 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).
  • 02
  • 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).
  • 03
  • Remove chicken with a slotted spoon, cool slightly, then coarsely shred with fingers and return to pan.
  • 04
  • Add vegetables to pan and simmer until just tender (2-3 minutes).
  • 05
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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