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Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Servings: 1
Author : Miranda Payne
Ingredients
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Instructions
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Step 1
Bring 750ml (3 cups) water to the boil in a saucepan. Add the stock cube and stir until dissolved. Add chicken. Reduce heat to low, cover and cook for 12-15 minutes or until just cooked through. Remove from the heat and set aside in the pan for 5 minutes. Transfer to a plate.
Step 2
Halve the poached chicken and use half in the soup. Reserve the remaining for the another use.
Step 3
Heat the soup following packet directions. Shred chicken. Stir through soup with sweet potato, chickpeas and spinach until warmed. Microwave again, if necessary. Season.
Step 4
Serve soup topped with parsley, if using.
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