50g/2oz chicken breast
¼ fennel bulb, chopped
25g/1oz sun dried tomatoes
½ red onion, chopped
1 slice of bacon
300ml/½ pint chicken stock
25g/1oz soya margarine
splash of soya cream
mixed fresh herbs, chopped

Preheat a large saucepan.
Melt the margarine, then fry the red onion until soft.
Add the fennel, sun dried tomatoes, bacon and chicken and stir.
Pour in the chicken stock. Bring to the boil then simmer for 12-15 minutes.
Just before serving add a little soya cream and toss in the fresh herbs