Mediterranean chicken soup

Name: Mediterranean chicken soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Chicken breast (with skin and bone; approx. 500 g); 1 collar Soup Greens; 1 Onion; 7-10 Tbsp Salt; 1–2 Bay leaves; 2 Juniper berries; 200 g Noodles (e.g. croissants); 2 medium-sized carrots; 250 g green beans; 50 g dried tomatoes; 1 can(s) (425 ml) white beans; 4-5 Stem(s) Parsley; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Cayenne pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Chicken breast (with skin and bone; approx. 500 g)
1 collar Soup Greens
1 Onion
7-10 Tbsp Salt
1–2 Bay leaves
2 Juniper berries
200 g Noodles (e.g. croissants)
2 medium-sized carrots
250 g green beans
50 g dried tomatoes
1 can(s) (425 ml) white beans
4-5 Stem(s) Parsley
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Cayenne pepper

Directions

1
Wash the chicken breast. Clean or peel, wash and chop the greens. Peel and roughly dice the onion. Put meat, soup vegetables, onion and approx. 2 l water into the pot. Add approx. 1 tsp. salt, bay leaf and juniper, bring to the boil, cover and simmer for approx. 1 hour.
2
Skim off the foam produced. Then lift out the meat and let it cool down. Sieve the stock.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Peel, wash and slice the carrots. Clean, wash and slice green beans. Cut tomatoes into strips. Cook the vegetables in the broth for about 10 minutes.
4
Drain the pasta.
5
Rinse white beans. Wash and chop the parsley. Remove chicken breast from skin and bone. Chop meat finely. Heat noodles, meat and white beans in the soup. Season everything with salt, cayenne pepper and lemon juice.
6
Sprinkle soup with parsley.