In large pot add stock made with stock cubes and add chicken breast, peas and soup mixture. Boil for approx 2 hours until peas soft . Check occasionally and add more water as required ( stock should half fill pot )
Cut carrots, celery, leeks small. Cut up parsley.
Add to pot when peas soft and bring to boil for 15 minutes then simmer for 45 minutes.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 41.1mg||13 %|
|Sodium 66.4mg||2 %|
|Potassium 290.7mg||8 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.9g|
|Protein 16.8g||24 %|
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Calories per serving: 99
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