Chicken soup with vegetables

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) without skin
• 1 onion(s)
• 2 stalk(s) Celery
• 1 garlic clove(s)
• 250 g swede(s)
• 250 g carrot(s)
• 250 g broccoli
• 500 g white cabbage / Chinese cabbage
• 150 g parsley roots
• 1 chili pepper(s), red
• 1 liter chicken broth, homemade or instant
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Cayenne pepper
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and finely dice the onion and garlic. Peel, trim, and wash the vegetables. Cut the carrots, parsley roots, and celery into pieces. Cut the turnip into sticks. Cut the cabbage into strips. Cut the broccoli into florets. Brown the meat in hot oil. Season with salt and cayenne pepper. Briefly sauté the onion and garlic. Add the carrots, parsley roots, celery, and turnips and sauté for a few minutes. Add the broccoli and cabbage and sauté briefly. Pour in the stock, bring to a boil, and simmer for about 8 minutes. Trim the chili, cut it into rings, and add it to the vegetables. Remove the meat, slice it, and return it to the vegetables. Season the soup with salt, cayenne pepper, and citrus juice.