Chicken soup with vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the soup greens. Peel and halve the onion. Wash the chicken breast. Heat a large pot, place the onions in the pot with the cut surface facing down and fry them. Pour on 2 litres of water and put the chicken breasts in the pot. Cut half of the soup vegetables into large pieces and add the parsley root, bay leaf, peppercorns and 1 1/2 tsp salt. Bring to the boil, cover and simmer for about 30 minutes

2. 2

   Finely chop the rest of the soup vegetables. Clean, wash and drain the cauliflower and fennel. Cut the fennel into strips, divide the cauliflower into small florets. Wash chives, shake dry and cut into fine rolls. Cook rice according to package instructions

3. 3

   Remove the chicken breast from the broth and pour the broth through a sieve. Put the broth back into the pot. Add vegetables and bring to the boil. Cover and simmer for about 8 minutes. Remove chicken from skin and bone and cut into pieces. Add meat to the soup and heat it up. Season soup with salt, pepper and possibly a dash of lemon juice. Sprinkle with chives

Nutrition Facts

KCAL
240 kcal

CARBS
18 g

FATS
3 g

PROTEINS
36 g