Browse All Recipes

Poached chicken and spring vegetable broth

Gourmet Fast with Emma Knowles

By Emma Knowles
  • Serves 6
  • 10 mins preparation
  • 22 mins cooking

Ingredients

  • 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

Method

Main
  • 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.