Spring vegetable broth with shredded chicken

• olive oil↗1 tbsp tbsp
• chicken breast↗1large

  skin on

• chicken stock↗500ml ml
• sourdough bread↗1slice slice

  cut into cubes

• grated parmesan2 tbsp tbsp
• spring greens↗2large handfuls

  finely sliced

• asparagus spears↗4

  trimmed, halved and cut into chunky pieces

• fresh or frozen peas40g g
• borlotti beans↗400g can g

  drained and rinsed

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat 1 tsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.

2. 2

   Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the Parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.

3. 3

   Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.