• 4servings
  • 25minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 900 ml (1 1/2 pints) boiling water

  2. 2 chicken stock cubes, crumbled

  3. 1 red pepper, seeded and cut into fine strips

  4. 125 g (4 1/2 oz) frozen sweetcorn

  5. 225 g (8 oz) skinless boneless chicken breasts (fillets), cut into short 1 cm ( 1/2 in) strips

  6. 125 g (4 1/2 oz) purple sprouting broccoli, cut into small pieces, or spring greens, finely shredded

  7. 2 tbsp medium sherry

  8. 3 tbsp snipped fresh chives

  9. 3 tbsp chopped fresh tarragon

  10. salt and pepper

Instructions Jump to Ingredients ↑

  1. Pour the water into a large saucepan. Add the stock cubes and whisk over a high heat until the stock boils. Add the red pepper strips and sweetcorn. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low. Cover and simmer gently for 5 minutes.

  2. Uncover the pan and bring the soup back to the boil. Sprinkle the sprouting broccoli or spring greens into the soup, but do not stir them in. Leave the broccoli or greens to cook on the surface of the soup, uncovered, for 3–4 minutes until just tender.

  3. Take the pan off the heat. Stir in the sherry, chives, tarragon and seasoning to taste. Serve at once.


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