This chicken broth is like a hug in a bowl. It’s absolutely packed with nutrients and has all your macros in one quick meal. If you’re a veggie just add in some pulses or lentils instead of the chicken and use vegetable stock in place of chicken stock.
Chicken Broth Recipe
Prep to plate: circa 40 minutes
Portions: 4 
Ingredients:
- 1 medium white onion (finely diced)
- 2 tbsp (Kerrygold) butter
- 2 cups fine green bean (diced)
- 2 cups sweet potato (diced)
- 2 cups butternut squash (diced)
- 2 cups mushrooms (diced)
- 2 cups spinach
- 1 whole Knorr Stock Pot
- 1L water (approximately)
- 4 x 4oz chicken breasts
- Black pepper to taste
Instructions:
Prepare all of the vegetables
Boil the kettle and make up 1 litre of stock (you may need to add in a little more water as you go)
Add 1 tbsp of butter to the pan on a low heat
Add in all the diced vegetables and cook on low heat for 5 minutes stirring occasionally
Add in some ground black pepper
Add the stock and turn up to a gentle rolling boil, cook until a fork goes straight through the squash and sweet potatoes (about 15 minutes)
Slice the chicken breasts in half (width ways) so you have flat fillets
Place 1 tbsp of butter into a frying pan and place on a low heat
Put the chicken fillets into the pan and cook on both sides until cooked through and golden on both sides
In the pan, pull the chicken into strips and turn off the heat
Turn the broth down to a simmer and add in the spinach
Once the spinach is wilted, take some of the liquid from the soup, add to the frying pan with the chicken and stir
Pour the broth into bowls and serve the chicken on top
**You can use kale instead of spinach and play around with the ingredient’s to make it to your personal taste.
This broth is AMAZING! and packed with goodness, so get cooking.
