Quick Protein Soup
500ml chicken stock (see recipe below)
200g fresh chicken breast, diced
300g frozen vegetables, (broccoli, carrots, sweetcorn, beans, etc)
2 eggs, beaten
3 spring onions, sliced finely
Salt and pepper
In a large saucepan, bring the stock to a gentle simmer. Add the chicken and vegetables. Simmer rapidly for 5 minutes.
Pour eggs into the soup in a steady stream, then stir gently while the egg cooks. Season with salt and pepper to taste.
Spoon into bowls, and garnish with spring onions
Homemade Chicken Stock Recipe:
Chicken stock is quick to make and so good for you! Remove the meat from a cooked chicken carcass. Place carcass in a large pan of water. Season well with salt and pepper and a bay leaf if you have one.
Bring to the boil, then simmer for 2 hours. Remove from heat and allow to cool completely, then drain the liquid from the carcass. Discard carcass and bay leaf. The stock can be frozen or kept in the fridge for several days.