Ingredients

Method

• 1 litre good-quality chicken stock
• 1 x 170 g asparagus spears, packet
• 200 g Tenderstem broccoli
• 70 g mangetout
• 2 x 170 g prawn dim sum, packs
• 4 roast free-range chicken breasts, sliced
• 4 spring onions, thinly sliced

Method

Ingredients

Warm the chicken stock in a large saucepan over a medium to high heat.

Thinly slice the asparagus, broccoli and mangetout and add to the stock, along with the dim sum. Poach for 3 minutes, then remove from the heat.

Add the sliced roast chicken breasts and the shredded spring onions. Ladle into soup bowls and serve.