One pot chicken casserole

Recipe serves 2

  • 2 large chicken thighs (or 4 small) skinned
  • 2 spring onions finely sliced
  • 1/2 chicken stock pot (made up to 250ml with boiling water)
  • 200g small new potatoes, scrubbed and halved
  • 6 new season carrots, topped and scrubbed
  • Handful of spinach, washed and thickly sliced.
  • Small bunch of parsley, chopped.

1. Place the stock and chicken in a saucepan and bring to the boil. Cover and simmer for 15 minutes then add the whole carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.

2. Add the salad onions, cover and cook for a further 5 minutes until the onions are soft and chicken is cooked through. Stir through the spinach and parsley. Ladle into large soup bowls and serve.