A tasty soup of chicken and vegetables with the tang of lemon!
Prep time:5 mins
Cook time:10 mins
Heat oil in a large saucepan, add Birds Eye Chopped Onions, chicken and cook for 2-3 minutes or until chicken is golden and onion is tender.
Stir in chicken stock and bring to the boil. Simmer uncovered for 5 minutes. Add Edgell Mixed Vegetables, spinach leaves, lemon zest and juice. Heat through gently before serving.
Serve soup with warmed crusty bread.