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2
10 minutes
15 minutes
Brimming with seasonal spring veggies, our own collagen-rich bone broth and juicy organic chicken, the only thing that will improve this dish is the sun shining!
Ready to go in just 15 minutes, this wholesome bowl really couldn't be easier to whip up!
2 skinless chicken breasts
2 Chicken Bone Broth
6-8 asparagus spears, sliced
500g broad beans, double podded
2 carrots, diced
1 tsp thyme
2 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
1 tbsp tarragon, finely chopped
mixed bean sprouts to garnish
salt and pepper to taste
Empty the Eversfield Organic Chicken Bone Broth into a large saucepan and bring to a medium heat for 5 minutes or until simmering
Add your chicken breasts to the simmering broth and boil for 8-10 minutes or until cooked through
While your chicken is cooking slice up your Spring vegetables and herbs
Remove the chicken from the broth and use two forks to shred
Divide the broth into two bowls, add the shredded chicken, your chopped veggies (don’t worry these will soften), herbs, and garnish with mixed bean sprouts and a couple shakes of salt and pepper
Enjoy in the sun for optimum results!
Brimming with seasonal spring veggies, our own collagen-rich bone broth and juicy organic chicken, the only thing that will improve this dish is the sun shining!
Ready to go in just 15 minutes, this wholesome bowl really couldn't be easier to whip up!
