Mediterranean chicken soup

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the chicken breast. Peel the celery and cut into 2 cm cubes. Wash and peel parsley root and carrots and cut into thick slices. Clean, wash and cut the leek into pieces. Wash and halve the onion and roast it in a large pot without fat on the cut sides for about 3 minutes

2. 2

   Put the meat and vegetables in the pot and add about 3 litres of cold water (so that the chicken breast is covered). Season with salt, laurel, cloves and juniper, bring to the boil and simmer at low heat for about 1 hour. Occasionally skim the resulting foam with a skimmer

3. 3

   Remove the chicken breast and let it cool down. Pour broth through a sieve (better: sieve with inserted, moistened passing cloth) into another pot. Cook the noodles in boiling salted water according to the instructions on the packet. Cut tomatoes into strips. Peel and slice the carrots. Wash and clean the beans and cut into quarters or thirds. Add vegetables to the stock and simmer for about 10 minutes. Drain the pasta and let it drain

4. 4

   Pour the bean seeds into a sieve and rinse with cold water. Wash parsley, shake dry, pluck leaves from the stalks and chop. Remove chicken breast from skin and bone. Dice meat finely. Add noodles and meat to the stock. Season everything with salt, pepper, cayenne pepper and lemon juice. Arrange soup and sprinkle with parsley

Nutrition Facts

KCAL
410 kcal

CARBS
59 g

FATS
6 g

PROTEINS
30 g