Step 1

In a large pan, heat up the oil, and fry the peeled and chopped onion on a low to medium heat until golden.

Step 2

Add the green beans, chopped carrot and garlic, and give it a stir.

Step 3

Pour over the stock, place a lid on, and leave to cook for 15-20 minutes until the vegetables are tender.

Step 4

Add the tomato puree, shredded leftover chicken, season with salt and pepper, and garnish with freshly chopped dill and parsley.

Step 5

Serve hot.