Chicken soup with julienne vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into large pieces. Peel and quarter onions. Wash the chicken breast. Boil vegetables, poultry, peppercorns and bay leaf in 1 litre of salted water and cook over a mild heat for about 1 hour. In the meantime, peel the carrot, clean and wash the leek. Cut carrots into fine strips, leek into thin rings. Remove the meat from the stock and let it cool down a little.

2. 2

   Pour stock through a sieve and bring to the boil again. Cook the carrots and leek for about 5 minutes. Remove skin and bones from chicken breast. Cut the meat into small pieces and add to the stock. Wash the marjoram, dab dry, pluck the leaves from the stalks. Sprinkle the fried peas and marjoram leaves over the soup just before serving

Nutrition Facts

KCAL
180 kcal

CARBS
10 g

FATS
5 g

PROTEINS
20 g