Chicken Soup With Chive Pancakes

• 3 oz chicken breast
• 2 cups chicken stock
• 1/3 cup 2% or whole milk
• 6 None fresh chives, chopped
• 3 tbsp all-purpose flour
• 1 tsp oil
• 3 oz green beans, cut into diagonal chunks
• 2 oz carrots, peeled and thinly sliced
• 3 oz celeriac, peeled and diced
• 6 None red endive leaves, cut into bite-sized pieces

1. Place the chicken and stock in a saucepan and bring to a boil then simmer, uncovered, for 30 mins.
2. Meanwhile, mix the milk, chives and flour until smooth. Heat the oil in a non-stick frying pan, add the batter and cook for 4 mins, turning, until set. Remove from the pan and cut into strips.
3. Remove the chicken from the stock and cut into bite-sized pieces. Return to the pan and bring to a boil. Add the beans and cook for 3 mins. Add the carrots, celeriac and pancake strips and cook for 3 mins. Add the endive and cook for 2 mins. Season.

chicken breast, chicken stock, milk, fresh chives, flour, oil, green beans, carrots, red endive

Taken from recipes-plus.com/api/v2.0/recipes/17397 (may not work)