Fresh vegetable soup with chicken

Name: Fresh vegetable soup with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bay leaf; 2-3 TABLESPOONS Chicken broth; 1/2 TEASPOON Peppercorns; 2 Chicken breasts w. skin; 7-10 Tbsp and bones; 2-3 (approx. 400 g) Carrots; 1 (approx. 450 g) Kohlrabi; 150 g frozen peas; 1 collar parsley or; 1 Pot of chervil; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Worcestershire sauce; 2 tablespoons (40 g) Fresh cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bay leaf
2-3 TABLESPOONS Chicken broth
1/2 TEASPOON Peppercorns
2 Chicken breasts w. skin
7-10 Tbsp and bones
2-3 (approx. 400 g) Carrots
1 (approx. 450 g) Kohlrabi
150 g frozen peas
1 collar parsley or
1 Pot of chervil
7-10 Tbsp salt, black pepper
7-10 Tbsp Worcestershire sauce
2 tablespoons (40 g) Fresh cream

Directions

1
Boil up approx. 1 1/2 l water with bay leaf, stock and possibly peppercorns in a large pot. Wash the chicken breasts thoroughly and cook in the broth for about 20 minutes
2
In the meantime peel and wash the vegetables. Cut carrots into slices, kohlrabi into coarse sticks. Add both to the stock after 6-8 minutes cooking time. Add peas after 15 minutes
3
Take out the chicken breasts. Remove flesh from skin and bones. Cut into bite-sized pieces and put back into the broth. Wash, pluck and chop the herbs
4
Season the soup with salt, pepper and Worcestershire sauce and divide it between 4 plates. Add 1/2 tablespoon crème fraîche to each plate and sprinkle with herbs