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25 Minute Soup with Chicken Breast Fillet and Vegetables

5 from 2 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 6 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 6kcalCarbohydrates: 0.5gProtein: 0.2gFat: 0.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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