Pepper-Porree-Pot

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean or peel the soup greens, wash and roughly cut into pieces. Peel and halve the onion. Wash the chicken breast and put it together with the soup vegetables in a large pot. Add a good 2 1/4 litres of water, 2 teaspoons of salt, 1 tablespoon of Szechuan pepper and bay leaf. Bring to the boil, skim and simmer over medium heat for about 40 minutes

2. 2

   Clean, wash and cut the leek into rings. Prepare pasta in boiling salted water according to package instructions. Pour pasta onto a sieve and drain. Wash parsley, shake dry and chop. Crush 1 tsp Szechuan pepper in a mortar

3. 3

   Take the chicken breast out of the broth. Pour chicken stock through a sieve and return to the pot and bring to the boil. Add leek and simmer covered for about 15 minutes. Remove chicken from skin and bone and dice. Add meat, noodles and half of the parsley to the soup, bring to the boil briefly and season with salt. Divide soup into deep plates and sprinkle with remaining parsley and crushing Szechuan pepper. Serve with brown bread with lemon butter

Nutrition Facts

KCAL
330 kcal

CARBS
32 g

FATS
8 g

PROTEINS
33 g