Chicken stew

Name: Chicken stew
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 150 g Chicken filet; 300 ml Chicken bouillon (instant); 150 g Carrots; 1 (175 g) small kohlrabi; 75 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Chervil; 7-10 Tbsp pink berries

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

150 g Chicken filet
300 ml Chicken bouillon (instant)
150 g Carrots
1 (175 g) small kohlrabi
75 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Chervil
7-10 Tbsp pink berries

Directions

1
Wash the meat, dab dry. Bring the stock to the boil, cook the chicken filet in it at low heat for about 15 minutes. Peel carrots and kohlrabi, cut both into thin slices. Remove the chicken filet from the stock.
2
Cook the carrots and kohlrabi in the broth for about 10 minutes. Add frozen peas after about 5 minutes cooking time. Cut chicken fillet into cubes and warm it up in the soup. Season to taste with salt and pepper.
3
Pluck off the chervil leaves, except for something to garnish, and add to the soup. Arrange the soup, sprinkle with pink berries and garnish with chervil.