Quick chicken soup

Ingredients for 3 servings:

• 2 potatoes
• 1 slice(s) celeriac
• 2 carrots
• ½ tsp pepper
• 2 cloves
• 1 bay leaf
• 1 onion(s)
• 1 liter vegetable broth
• 1 chicken breast
• 100 g shell pasta
• 1 stalk(s) leek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

prepared with lots of healthy vegetables and herbs

To make the chicken soup, first dice the potatoes, celeriac, and carrots, place the spices in a tea infuser, and halve the onion. Cook everything in a liter of vegetable stock for 15 minutes until tender. While the vegetables are cooking, wash the chicken breast and cut it into small cubes. About 10 minutes before the end of the cooking time, add the chicken breast to the soup with the noodles and cook until tender. About five minutes before the end of the cooking time, stir in the leek. Before serving, remove the onion halves, the tea infuser with the spices, and the bay leaf.