John Myers
25 Minute Soup with Chicken Breast Fillet and Vegetables
The perfect 25 minute soup with chicken breast fillet and vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Fresh chicken breast fillets
- 500 g Vegetables frozen (own production / leek rings, celery lozenges and plucked P
- 300 g Carrots
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 3 liter Water
- 1 tsp Salt
- 1 Cup Plucked parsley
- 2 tbsp Maggi wort
- 1 tbsp Sweet soy sauce
- 2 tsp Chicken broth instant
- Parsley for garnish
- Wash the chicken breast fillets, pat dry with kitchen paper and cut into small slices. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel and quarter the onions and cut into wedges. Peel and finely dice the garlic cloves. Wash the parsley, shake dry and pluck. Pour 3 liters of salted water (1 teaspoon of salt) into a large saucepan, add the ingredients (chicken breast fillet slices, frozen vegetables, carrot blossom, onion wedges and garlic clove cubes) and simmer / cook for about 25 minutes with the lid closed. Season with Maggi seasoning (2 tbsp), sweet soy sauce (1 tbsp) and instant chicken broth (2 tsp). Fold in the plucked parsley and serve the soup hot garnished with parsley. The soup is also great for freezing.
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