Hearty poultry and vegetable soup

Ingredients for 4 servings:

• 750 g carrot(s)
• 375 g zucchini
• 1 small onion(s)
• 1 kg chicken breasts
• 20 g butter
• 300 g green beans, young, frozen
• 1 pot of savory
• salt and pepper
• Tabasco

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Clean and wash the vegetables. Cut the carrots and zucchini into strips. Peel and finely dice the onion. Wash the chicken breasts and pat dry. Heat the fat in a deep pot and briefly fry the chicken breasts. Add the onion, carrots, zucchini, and beans and sauté briefly. Wash the savory, finely chop half, and add to the stew along with salt and pepper. Pour in 3/4 liter of water and bring everything to a boil in a covered pot. Simmer over low heat for 30 minutes. Remove the chicken breasts. Remove the meat from the skin and bones. Cut into 2-3 cm pieces and add to the vegetables. Season the soup with Tabasco and garnish with the remaining savory. 350 kcal per serving.