Chicken breast broth with vegetables

INGREDIENTS

• 1 chicken breasts (skin off)

• 0.5 litre chicken stock (low sodium)

• 2 sticks of celery, sliced

• 1 medium carrot, sliced thin

• 1/2 onion, diced

• 1 tsp dried thyme

• Salt and black pepper

METHOD

1. Pour the stock into a medium saucepan and bring to a simmer.

2. Add the chicken breasts whole, along with the onion, carrot, celery, and thyme.

3. Simmer gently for 18-20 minutes until the chicken is cooked through.

4. Remove the chicken breasts and shred them with two forks.

5. Return the shredded chicken to the pot.

6. Season with salt and pepper and serve hot.

Note: This keeps well in the fridge for 2 days. Add a little water when reheating as it thickens.