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30 minutes

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1 hour

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Pesto chicken broth with baby vegetables

35 minutes

Pesto chicken broth with baby vegetables

By TASTE

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

3 chopped celery stalks
2 shallots
4 sliced baby leeks
2 cloves crushed garlic
2 bay leaves
1 t butter
2 t olive oil
1 litre chicken stock
4 free-range chicken breasts
1 T olive oil
1 T red pepper pesto

Method

Fry chopped celery stalks; shallots, cut into petals; sliced baby leeks; 2 cloves crushed garlic and bay leaves in butter and 2 t olive oil for 10 minutes over a very low heat until fragrant and softened.

Pour in chicken stock. Simmer slowly for 15 to 20 minutes, adding more stock if necessary.

Sear ree-range chicken breasts in olive oil in a hot pan.

Reduce the heat and cook for a further 10 to 15 minutes, turning occasionally.

Slice thinly, then toss with red pepper pesto.

Serve in shallow bowls of the vegetable broth. What makes this meak healthy.
TASTE’s take:

This flavourful and nutrient-packed broth is perfect for staving off winter colds.

Easy, butter-roasted tomato-and-sausage spaghetti

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Oven-baked chicken with blistered tomato and bacon

Chicken in a green sauce (murg methi)

Roast smoked chicken with butternut and sweet potato bake

Garlic-butter roast chicken with guava pickle

Curry marinated chicken and brinjal kebabs

Asian laksa curry with toasted cashews

Roast chicken and mushroom pie

Asian chicken noodles

Butternut chicken with Horseradish creme fraiche

Parmesan chicken

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

Pesto chicken broth with baby vegetables

Pesto chicken broth with baby vegetables

Ingredients

Method