Chicken breast fillets nourish this light broth into one that’s hearty and comforting. Additions of asparagus and peas, on the other hand, provide a boost of fibre for a truly well-rounded and invitingly herbaceous meal.
Ingredients
- 3 cups (750 ml) chicken stock
- 3 cups (750 ml) water
- 1 clove garlic, crushed
- ¼ tsp coarsely ground black pepper
- 400 g chicken breast fillets
- 170 g asparagus, trimmed, chopped coarsely
- 1½ cup (240 g) shelled fresh peas
- 1 tbsp lemon juice
- ½ cup coarsely chopped fresh flat-leaf parsley
- ½ cup coarsely chopped fresh mint
- Pistou cup coarsely chopped fresh garlic chives
- 2 tsps finely grated lemon rind
- 1 clove garlic, crushed
- 2 tsps olive oil
Steps
Bring stock, the water, garlic and pepper to the boil in large saucepan. Add chicken; return to boil. Reduce heat; simmer, covered, about 10 mins or until chicken is cooked through. Cool in poaching liquid 10 mins. Remove chicken from pan; slice thinly.
Meanwhile, make pistou. Using mortar and pestle, pound ingredients until smooth.
Add remaining ingredients to soup; bring to the boil. Return chicken to pan; simmer, uncovered, about 3 mins or until vegetables are just tender.
Divide soup among serving bowls; top with a spoonful of pistou.