Easy recipe Chicken And Vegetable Soup Recipe

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about one celery stick about one small carrot five hundred and sixtymls (two one quarter cups) Campbells Real Stock Chicken about one single chicken breast fillet two chat potatoes, cubed eight small snow, peas (Recipes by ingridients peas) sliced about one green shallot,chopped Salt ground, black pepper (Recipes by ingridients black pepper) to taste Crusty bread (Recipes by ingridients bread) (Recipes by ingridients bread) roll, to serveStep about one Slice about one/two the celery stick and chop the remaining into larger chunks. Dice half the carrot and chop the remaining into larger chunks. Chicken And Vegetable Soup Recipe. Step two Place the stock, celery chunks and carrot chunks in a medium saucepan and bring to the boil over high heat. Add the chicken and return to the boil. Reduce heat to medium- low and cook the chicken for five minutes. Turn the chicken over and cook for a further four minutes or until just cooked through. Step three Use a slotted spoon to lift the vegetables (Recipes by ingridients vegetables) out of the saucepan and discard. Remove the chicken from the stock and drain on paper towel. Slice the chicken thinly across the grain. Chicken And Vegetable Soup Recipe. Step four Return the stock to the boil over high heat and add the diced celery, diced carrot and potatoes. Chicken And Vegetable Soup Recipe. Return to the boil. Reduce heat to low, cover and cook for seven minutes. Step five Add the snow peas (Recipes by ingridients peas) and green shallot, cover and cook for a further two minutes. Return the chicken to the saucepan and cook for about one minute or until heated through. Chicken And Vegetable Soup Recipe. Season with salt and ground black pepper (Recipes by ingridients black pepper) and serve with the crusty bread (Recipes by ingridients bread) (Recipes by ingridients bread) roll.. Chicken And Vegetable Soup Recipe.