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Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours ...

2. Add potato, zucchini, spinach, basil, and a small amount of broth to the pot. Cook 5 minutes. 3. Add the rest of the broth to the pot and bring to a boil. Reduce heat and simmer for 15 minutes. 4.