Chicken, Babycorn and Mangetout Soup Recipe
Shredded chicken breast, babycorn, mangetout and potato soup
Cook Time
Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: One bowl of soup
- ¾ pint fresh chicken stock
- 1 medium floury/starchy potato, peeled and diced to around ¾"
- 3 ears of babycorn, halved
- 3 pods of mangetout, halved
- Salt and pepper
- Meat from ½ chicken breast fillet (approximately), hand shredded
Instructions
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Potato, babycorn ears and mangetout
- Pour the chicken stock in to a small saucepan and add the potato, babycorn and mangetout. Season with salt and pepper.
- Bring the stock to a simmer and maintain for twenty minutes.
- Add the chicken to the soup and gently stir. Simmer for two more minutes and serve.
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