John Myers
Contents
show
Vegetable Soup with Chicken Breast Fillet
The perfect vegetable soup with chicken breast fillet recipe with a picture and simple step-by-step instructions.
approx. 10-12 servings
- 500 g Chicken breast fillets (here: frozen)
- 500 g Carrots
- 500 g Zucchini
- 500 g Broccoli
- 200 g Celery
- 200 g Spring onions
- 2 Garlic cloves
- 2 tbsp Oil
- 2,5 liter Vegetable broth (2.5 tbsp vegetable broth instant)
- 400 g Chunky tomatoes with herbs (here: 1 can of ORO DI PARMA)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Chilli flakes
- 1 tsp Sambal oelek
- 2 cups Chopped parsley
- Let the chicken breast fillets thaw a little and cut into cubes (approx. 1 cm edge length). Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean and wash the zucchini, quarter lengthways and cut into slices. Divide the broccoli into small florets and wash. Peel the celery, cut into slices and then into sticks. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic cloves. Heat the oil (2 tbsp) in a large, tall saucepan and fry the garlic cubes, spring onion rings and chicken breast fillet cubes vigorously, deglaze / pour over the vegetable stock (2.5 liters). And let it boil briefly. Add the prepared vegetables (carrot blossoms, zucchini slices, broccoli florets and celery sticks) and cook / simmer with the lid closed for about 20 minutes. Add / stir in the can of chunky tomatoes and simmer for another 5 minutes. Season to taste with salt (1 teaspoon), pepper (1 teaspoon), chilli flakes (1 teaspoon) and sambal oelek (1 teaspoon). Filled in bowls, sprinkled with plenty of chopped parsley, serve.
Tip:
- For 1 person: Eat the prepared soup for lunch and dinner (5 – 6 days) and the pounds will melt / tumble!
Facebook Comments