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MERITAGE CHICKEN & SPRING VEGETABLE SOUP




Source of Recipe


Meritage, Boston Harbor Hotel, Boston


List of Ingredients




1 skinless, boneless chicken breast (about 4 oz.)

8 small spring onions

4 bliss, creamer or other small potatoes

4 baby carrots

1 lemon

2 1/2 c. chicken broth

1/2 c. sweet peas

Salt and pepper to taste

1/4 c. chives (chopped)


Recipe



Cut chicken breast into 3-inch strips approximately -inch wide. Peel onions by dropping them into boiling water for 2 minutes and cooling in cold water (skin will pull off easily).

Cut potatoes into bite-sized wedges. Peel and slice carrots on angle. Grate lemon zest and squeeze juice.

In saucepan, place carrots, potatoes, onions and chicken broth. Bring to boil and simmer until tender. Add chicken and sweet peas. Stir and continue to simmer until chicken is cooked through, approximately 3 minutes. Add lemon juice, grated zest and salt and pepper to taste. Serve topped with chives. Makes 2 servings.