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Spring Veggie Chicken Soup

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Prep Information

Prep Time

10 minutes

Cook Time

10 minutes


4 people


  • 1 tbsp Manzanillo olive oil
  • 1 large chicken breast, skin on
  • 2 cups chicken stock
  • 2 large handfuls of Spring Greens, finely sliced
  • 4 asparagus spears, trimmed, halved and cut into chunky pieces
  • 1/4 cup fresh or frozen peas
  • One 16 oz can Haricot beans, drained and rinsed


  1. Heat 1 tbsp of the olive oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.
  2. Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus, and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with croutons to serve.
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