As excited as I am that spring has finally come around, I'm a little bit sad to be leaving behind heart-warming soups and stews like these; ones that truly serve their purpose during the winter. Spring and summer were meant for lighter meals. I'm talking tasty wraps, salads, maybe soups like squash soup and of course don't forget to always get those Carbohydrates by throwing in the staples. Then again, UK weather doesn't exactly get that much warmer in the Spring or Summer so there's a chance I'll still be sneaking one of these hearty soups every once in a while. It's been a long week and I still have so much work to do but I'm starting the weekend with a comforting meal and romcom, now that's my idea of a perfect Friday night.
Prep time: 5 mins Cooking time: 12 mins
What you need:
485g Chicken breast fillets, chopped into small pieces
1 tbsp olive oil
1 tspn black pepper powder
1 tspn ginger powder
1 green and 1 red bell peppers, thinly sliced
1 red onion, chopped
3 cups chicken stock
Salt to taste
- Heat oil in pan on high heat. When hot, add in chicken breast and fry until golden brown. No pink colour should be left on the chicken.
- Add onions, peppers, salt, ginger and black pepper. Fry until fragrant.
- Pour in chicken stock then bring to boil. Lower hear and let it simmer for 3- mins.
- Serve whilst hot.