Chicken Broth
with Pesto, Kale and Beans
While this broth is filling and wholesome, it's also low in carbs and calories!
25 min
While this broth is filling and wholesome, it's also low in carbs and calories!
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Ingredients
Number of People:
Chicken breast
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Water
800 ML
Chicken stock cube
4*5*9*15*
1 Piece
Lemon
1 Piece
Parmesan
4*
45 Grams
Kale
100 Grams
White beans
240 Grams
Garlic powder
4 Grams
Green pesto
4*
50 Grams
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast with a pinch of salt and cook for 5 min on either side until golden.
2 Prep
Meanwhile, boil the measured water and dissolve the chicken stock cube in it. Slice the lemon into wedges. Grate the Parmesan. Strip the kale from its stem. Drain and rinse the white beans.
3 Add and simmer
Once the chicken is browned, add the garlic powder to the pan and fry for 30 sec. Add the chicken stock, reduce the heat to medium-low and leave to simmer for 15 min.
4 Shred chicken
Transfer the chicken breast to a plate and, using two forks, pull the chicken until it's fully shredded.
5 Finish broth
Return the shredded chicken to the pan with the white beans, kale and pesto and cook for 2 min. Season with freshly ground black pepper.
6 Serve
Serve the chicken broth in bowls with a generous squeeze of lemon juice. Garnish with the grated Parmesan.
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