Chicken, Carrot and Coriander Soup

250g of diced chicken breast from the freezer, three carrots, one onion, some diced green beans, lots of coriander and some sage.

The vegetables were cooked first. I boiled them until tender (about thirty minutes at a low heat under glass), then blended them. Then I added the diced chicken, chicken and vegetable stock, plus the coriander and sage, plus some white pepper.

Cooked under glass for another hour at a low heat. A delicious and simple chicken soup. Can be served with single cream.