Spring is here but the days are still very cold. This calls for a winter warmer with bold flavours – so delicious and comforting.
Perfectly paired with a slice of buttered sourdough! Yummmm!
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Ingredients
- 500 ml vegetable stock
- 1 medium chicken breast washed and diced into small cubes
- 1 tablespoons cooking oil of your choice
- 1 tablespoon pepper
- 1 medium onion chopped
- 3 cloves garlic chopped
- 200 g carrots chopped into circles
- 1 teaspoon Italian seasoning
- handful coriander chopped
- salt to taste
- Chilli flakes to taste optional for spice
Ingredients
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Instructions
- Heat the oil in a large saucepan and sauté the onion and chicken for 5-6 minutes stirring occasionally until the chicken has slightly browned in colour.
- Stir in the garlic for 1-2 minutes until fragrant.
- Pour in the vegetable stock and add the carrots, salt, chilli flakes, Italian seasoning and pepper.
- Bring to the boil and simmer for 20 minutes until the carrots are very tender.
- Stir in the coriander simmer for 5 minutes.
- Season to taste and serve with buttered sourdough bread.
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