Chicken Soup With Carrots And Peas

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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