Cold soup with chicken and vegetables

Ingredients for 6 servings:

• 1 bunch of soup vegetables alternatively: 1 half leek, 1 slice of celery, 3 carrots, parsley
• 2 tbsp vegetable broth
• 400 g chicken breast fillet(s)
• 100 g soup noodles or alphabet noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Recovery soup

Bring about 2.5 liters of water to a boil, depending on how thick you want the soup to be. Cook the fillet in it for about 20 minutes, depending on its size. Remove the meat and chop it finely. Add the chopped vegetables (except the parsley) and the vegetable stock to the water and cook the vegetables for about 20 minutes until tender. Meanwhile, cook the soup noodles separately according to the package instructions. Once the vegetables are tender, add the meat pieces, noodles, and parsley, and season with salt. Add a little more water to thin the soup if necessary. Enjoy!