Chicken succotash broth

This brothier take on a classic North American succotash is designed with hydration in mind. Sweetcorn, beans and tender shredded chicken create a nourishing, satisfying dish that’s loaded with flavour

📝 Ingredients

• 500 ml good-quality chicken stock
• 1 x 640g pack chicken breast fillets
• 2 tbsp extra virgin olive oil, plus extra to drizzle (optional)
• 1 onion, diced
• 4 garlic cloves, finely crushed
• 500 g courgettes, finely diced
• 1 green pepper, deseeded and finely diced
• 2 bay leaves
• 2 tbsp Worcestershire sauce
• 2 x 198g tins sweetcorn, drained
• 220 g frozen broad beans, defrosted and double podded
• 1 x 300g pack Taste the Difference Majestic Vine Tomatoes, roughly chopped
• handful basil leaves, torn
• 3 tbsp cider vinegar
• 1/2 x 20g pack chives, finely chopped
• pinch chilli flakes (optional)

👨‍🍳 Instructions

1. 1Pour the chicken stock into a pan with 250ml water and bring to a gentle simmer. Add the chicken breasts and poach for 10-15 minutes, or until cooked through. Remove the chicken with a slotted spoon onto a plate. Skim the surface of the stock if necessary. Set aside.
2. 2Heat the oil in a large, deep pan over a medium-low heat, then sauté the onion for 6-8 minutes. Add the garlic and cook for 1 minute, then add the courgettes and pepper and cook for 2-3 minutes, until just softened. Strain the stock into the pan, add the bay leaves and Worcestershire sauce, and season. Simmer over a low heat for 10 minutes.
3. 3Meanwhile, use two forks to shred the poached chicken into large chunks. Add the chicken to the broth with the sweetcorn and broad beans. Cook for 5 minutes, then turn off the heat and stir through the tomatoes, most of the basil and the vinegar. Season to taste, if necessary.
4. 4Ladle into bowls, top with the remaining basil, the chives and chilli flakes (if using), and serve drizzled with olive oil.