Chicken Soup With Carrots And Peas

• 2 tablespoons oil
• 1 onion medium, diced
• 11 ounces chicken breast bone-in
• 4 cups vegetable stock
• 10 ounces carrots peeled and sliced
• 2 1/2 ounces frozen peas
• soy sauce to taste
• 1/2 bunch parsley chopped, for garnish

1. Heat oil in a pan and saute the onion for until softened. Add the chicken, cover with stock, bring to a boil and simmer for about 30 minutes.
2. Remove chicken from the pot and set aside to cool slightly. Pour the stock through a sieve, return to the pan, add the carrots and bring back to a simmer for 10 minutes, adding the peas after 6 minutes.
3. Cut the chicken from the bone and into pieces. Add back to the soup, season and add soy sauce to taste. Serve garnished with a sprinkle of parsley.

oil, onion, chicken breast bone, vegetable stock, carrots, frozen peas, soy sauce, parsley

Taken from www.yummly.com/recipe/Chicken-Soup-with-Carrots-and-Peas-1403204 (may not work)