Chicken Soup With Carrots And Peas - cooking recipe

Ingredients

2 tbsp oil
1 medium onion, diced
320 g chicken breast, on the bone
1 litre vegetable stock
250 g carrots, peeled and sliced
75 g frozen peas
None None soy sauce, for seasoning
1/2 bunch chopped parsley, for garnish

Preparation

Heat oil in a pan and saute the onion for until softened. Add the chicken, cover with stock, bring to a boil and simmer for about 30 minutes.
Remove chicken from the pot and set aside to cool slightly. Pour the stock through a sieve, return to the pan, add the carrots and bring back to a simmer for 10 minutes, adding the peas after 6 minutes.
Cut the chicken from the bone and into pieces. Add back to the soup, season and add soy sauce to taste. Serve garnished with a sprinkle of parsley.