Spring chicken casserole

Total Time

659

Place the stock and chicken in a large saucepan and bring to the boil.
Cover and simmer for 10 minutes then add the carrots and potatoes.
Simmer for a further 10 minutes until the vegetables are almost cooked through.
Add the lettuce, peas and salad onions.
Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through with no pink meat.
Stir through the crème Fraiche and parsley. Ladle into large soup bowls and serve.

Per serves

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