Chicken and Vegetable Broth
1 tbsp olive oil
450g/1lb boneless, skinless chicken breast, cubed
2 garlic cloves, crushed
1 red onion, finely chopped
1 litre/1¾ pints/4 cups hot chicken stock
225g/8oz each green beans, broccoli, sugarsnap peas and asparagus, chopped
dash of Tabasco or chilli sauce
1 Heat the oil in a large pan over a medium heat. Add the chicken, garlic and red onion and cook for 10 minutes or until the chicken is browned all over.
2 Add the hot stock and bring to the boil. Add the vegetables, reduce the heat and simmer gently for 5 minutes or until the chicken is cooked right through.
3 Season the broth with a dash of Tabasco or chilli sauce and serve immediately in warmed bowls.