John Myers
Chicken Breast Vegetable Soup
The perfect chicken breast vegetable soup recipe with a picture and simple step-by-step instructions.
- 1 Fresh chicken breast approx. 400 g
- 1 tsp Salt
- 1 piece Celery approx. 100 g
- 1 piece Leeks approx. 100 g
- 2 Spring onions approx. 100 g
- 100 g Asparagus sections
- 1 Carrot approx. 50 g
- 2 Garlic cloves
- 1 Cup Plucked parsley
- 2 tsp Chicken broth instant
- 2 tbsp Maggi wort
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- 1 Strong splash of Tabasco
- Wash the chicken breast and simmer / cook in 1.5 liters of salted water (1 teaspoon) for about 1 hour. Clean the celery and cut into small diamonds. Clean, wash and halve the leek. Clean, wash and halve the spring onions. Peel the asparagus and cut it diagonally into small pieces. Peel the carrot with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel the garlic cloves. After half an hour of cooking, add the vegetables (celery lozenges, 2 pieces of leek, 4 pieces of spring onions, asparagus sections, carrot blossoms and cloves of garlic). Remove the chicken breast, leek and spring onions. Peel and bone the chicken breast and cut into pieces. Cut the leek and spring onions into small pieces. Put the chicken breast, sliced leek and spring onion back into the soup. Fold in the plucked parsley and season with instant chicken broth (2 teaspoons), Maggi seasoning (2 tbsp), salt (1 big pinch), pepper (1 big pinch) and Tabasco (1 strong dash). Serve the soup hot.
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