Hot Poultry Soups Gluten Wheat free North America Mexico
Large Boneless Chicken Breast
900ml/30fl.oz. Fresh Chicken stock
tbsp Tomato Puree
tbsp Double Cream
tbsp Cottage Cheese, to serve
Avocado pear, peeled and diced
tbsp Freshly chopped Chives
1. Place the chicken breast in
a large saucepan together with the chicken stock, sliced onion, salt and
pepper. Bring to the boil then simmer for about
15 minutes or until the chicken is tender, then drain the stock through a
colander into a bowl. Discard
the onion and slice the chicken into thin slivers.
Heat the oil in a pan and stir in the tomato puree. Add the strained stock, salt
and pepper and simmer
for 10 minutes then add the chicken and simmer for a further 5 minutes.
When ready to serve, remove from the heat and stir in the cream. Transfer to a
soup tureen, garnish
with crumbled cottage cheese, diced avocado and chopped chives and serve
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