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olive oil onion boneless skinless chicken thighs small new potatoes chicken stock spring greens spring peas spring onions pesto fresh herbs
Heat the oil in a large, heavy pot. Add the chopped onion and saute until softened. Season the chicken with salt and pepper and then add it to the pot; brown on all sides.
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Add the stock and potatoes; bring to a boil. Simmer until the potatoes are tender and the chicken is cooked. Stir in the greens, peas, spring onions and herbs; return to a boil. Cover and cook the peas. Stir in pesto, lemon, and season.
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