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Scottish Cooking, Chicken Soup


2 tablespoon olive oil
1 onion, sliced
1 garlic clove, crushed
1 lemon, zest only
55g/2ounces green beans
1 tomato, diced
1 teaspoon sesame seeds
425ml/¾ pint chicken stock
1 chicken breast, finely sliced


1. Heat the oil in a medium pan.
2. Gently fry the onion and garlic over a low heat for 3-4 minutes or until soft.
3. Add the lemon zest, green beans, tomato and sesame seeds, stirring for 1-2 minutes.
4. Pour in the chicken stock and bring to the boil, reduce the heat and then simmer gently.
5. Add the chicken strips and poach for 14-15 minutes or until the chicken is thoroughly cooked.
6. Remove from the heat and divide between two soup bowls.

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