Colourful vegetable pot with chicken breast
easy
90 mins
90 mins
Ingredients
- 1 Chicken breast on the bone (approx. 420 g)
- 7-10 Tbsp Salt
- 1 TEASPOON black peppercorns
- 1 medium onion
- 1-2 Carrots
- 375 g Leeks (leek)
- 500 g Broccoli
- 1 (approx. 300 g) red peppers
- 1 can(s) (212 ml) Vegetable corn
- 1/2 Pot of basil
- 7-10 Tbsp Pepper
- 2 TEASPOONS clear chicken stock (instant)
Directions
- 1
Wash the chicken breast and put it in a large pot together with 1 1/2 litres of cold water, some salt and peppercorns. Peel onion and carrots, cut roughly into pieces and also put into the pot.
- 2
Bring to the boil and simmer covered for 35-40 minutes. Meanwhile clean, wash and drain the leek, broccoli and peppers. Cut leek into rings and peppers into strips. Cut broccoli into florets, peel and dice the stalk.
- 3
Drain the corn. Pour broth through a sieve and return to the pot. Add leek and paprika to the stock and simmer for 8-10 minutes. Then add broccoli and cook for another 5 minutes.
- 4
In the meantime, remove the chicken breast from the bone, remove the skin and cut the meat into slices. Wash the basil, dab dry and cut into strips. Stir basil and corn into the soup, season with salt, pepper and chicken stock.
- 5
Arrange the soup in deep plates and place a few slices of chicken meat on each. Serve immediately.
Nutrition Facts
190 kcal
11 g
6 g
23 g
More Delicious Recipes
