1 can (400g)Italian peeled tomotoes, drained

3 cups salt-reduced chicken stock

6 skinless, single chicken breast fillets (125 g each) cut into 2cm cubes

3 medium potatoes,peeled and cut into 1cm cubes (about 3 cups)

2 large brown skinned onions, chopped (about 21/2 cups)

1/2 cup chopped fresh celery

1 tablespoon chopped fresh majoram or 1 teaspoon dried majoram

1/2 teaspoon freshly ground black pepper

1/2 packet (250g) frozen broad beans

Fresh parsley or majoram sprigs for garnish

1. In a large heavey based pan, combine tomatoes and chicken stock and bring to the boil over a high heat.

2. Add the chicken, potatoes, onions, celery, chopped majoram and pepper. Return to the boil. Reduce the heat to low and cover for 10 mins.

3. Add broad beans and return to the boil. Reduce heat to low, cover and simmer until vegetables are fork tender, about 10 mins.

4, Ladel soup into bowls. Garnish with parsley or majoram sprigs. Serve immediately. good with freshh crusty bread

Serves 6.