Ingredients

Method

• 1 l organic chicken stock
• 125 ml Chenin Blanc
• 4 garlic cloves, finely sliced
• 2 T fresh thyme chopped
• Salt, to taste
• 400 g skinless organic chicken breasts
• 3 spring onions, finely sliced
• 2 baby bok choy heads
• 12 green asparagus spears (optional)
• Garlic aïoli, for serving

Method

Ingredients

Heat the chicken stock in a saucepan over a medium heat and add the wine, garlic and thyme. Simmer for 15 minutes. Salt the chicken breasts.

Add the chicken breasts to the broth and simmer for 5 minutes, then turn and simmer for a further 5 minutes. Lift the breasts out of the broth and keep warm.

Add the spring onion, bok choy and asparagus to the broth and simmer for 2 minutes. Adjust seasoning, if necessary.

Slice the chicken breasts, ladle the broth into heated soup plates, add the sliced chicken and serve with garlic aïoli on the side.