3 Paws Saloon Attic

Ingredients

• 4 cups chicken stock, salt-reduced
• 2 x boneless, skinless chicken breasts
• 1 small brown onion, peeled and diced
• 1 green shallot (scallion), sliced
• 2 cups (260g) green peas, beans, baby bok choy or spinach

Serves 4

1. Combine stock, chicken and onion, bring to boil.
2. Lower heat to medium and simmer until chicken is cooked.
3. Add vegetables, season with pepper, pinch of sea salt or tsp light soy sauce.
4. Simmer gently on low for another few minutes until vegetables are just tender.
5. Slice or shred cooked chicken into portions. Pour broth into bowls with vegetables and top with sliced shallots.