2 tsps olive oil
1 onion finely chopped
2 cloves garlic crushed
2 carrots peeled, finely chopped
3 stalks celery finely chopped
1 large potato washed, peeled, finely chopped
2 chicken breast fillets fat trimmed (200 g)
200 g green beans finely chopped
2 litres salt reduced chicken stock
cracked black pepper to taste
¼ cup fresh parsley chopped
3 green spring onions thinly sliced diagonally
- Heat oil in a large stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add carrots, celery and potato. Cook, stirring occasionally, for about 5 minutes, or until soft.
- Add chicken, beans and stock. Season with pepper. Bring to boil. Simmer, uncovered, for 15 minutes, or until chicken is cooked and vegetables are tender. Remove chicken. Cool slightly. Shred and return to soup. Stir in parsley and spring onions.
- Ladle soup into bowls. Serve warm.