Great for when you or the kids are under the weather
Serves 4
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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.


  • 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

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.

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