Crispy Chicken & Vegetable Soup

Serves 4

1L chicken stock
2 tbsp olive oil
4 skinless chicken breasts
2 tbsp breadcrumbs
1 tbsp chopped parsley, plus extra to garnish
1 tsp chicken stock powder
4 chat potatoes, washed & cut in half
2 carrots, coarsely grated
16 small white button mushrooms, wiped clean
4 tbsp shallots, washed & chopped

Preheat oven to 180C.
In a cup, mix breadcrumbs, stock powder, chopped parsley & 1 tbsp olive oil.
Line oven tray with baking paper.
Place chicken breasts on paper & brush each with olive oil.
Firmly press onto each piece of chicken 1/4 of breadcrumb mixture.
Place tray on low shelf of even & bake for 30-35 min until chicken is cooked & bread mixture is golden & crispy.
Place liquid stock in soup pot.
Add potatoes, carrots & mushrooms.
Simmer until potatoes are soft.
To serve, ladle soup & vegetables into bowls, add chicken (sliced if desired), & garnish with chopped shallots & extra parsley.