Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Warming roast chicken soup pots with carrot, onion, and bread on the side for an easy batch lunch.
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Ingredients
saucepan, blender
Method
Finely chop the onion and cut the carrot into bite-sized pieces. Cut the chicken breast into bite-sized pieces so it cooks evenly.
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion and carrot with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.
Add the chicken to the saucepan and cook for 3-4 minutes, stirring, until the outside turns opaque.
Pour in 750ml chicken stock. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Simmer for 12-15 minutes until the vegetables are tender and the chicken is piping hot in the centre.
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
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