I’m just back from an incredible summer holiday in France and I’ve been reading ALL of your minds and I know most of you are craving delicious warm and nourishing meals to beat the cold, right? Right!
This recipe of Chicken and Vegetable Broth is exactly what you are looking for, yes? It is super easy and very quick to whip together for those dreary, cold winter nights…
I used to live off of this type of food last winter, and I have a feeling I might end up having this everyday for the next few weeks. Oh summer, how I miss you…
This recipe of Chicken and Vegetable Broth is part of my recipe collection from my first eCookbook that is available for download – with loads of delicious and easy recipes from this very blog. You know that it is FREE to download, right? So get on it!
I used a similar broth for this amazing Asian Vegetable Broth and yes, also for this Asian Duck Broth – definitely a winner! Be sure to get your hands on a FREE download of Aninas Recipes Volume 1 today! Stay warm!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | servings |
- 4 tablespoons butter
- 2 chicken breast fillets cubed
- salt and black pepper to season
- 15 ml olive oil
- 2 cloves garlic minced
- 2 bird eye chili finely chopped
- 2 teaspoons grated ginger
- 4 tablespoons balsamic vinegar
- 4 tablespoons chicken stock
- 15 ml olive oil to fry vegetables
- 2 carrots peeled and ribboned
- 1 cup broccoli florets
- 1 cup sprouts to serve
Ingredients
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- In a frying pan, heat the butter and fry the chicken pieces until done. Season and set aside.
- In the same pan, add the olive oil and saute the garlic, chilli and ginger.
- Add the balsamic vinegar and chicken stock, simmer for a few minutes and pour the sauce in a bowl.
- Add the last bit of olive oil and saute the vegetables for 3 minutes.
- Add the broth and chicken pieces; serve with sprouts.
