Chicken soup 'Villa Kunterbunt'

For 4 people
  • 1 medium-sized onion
  • 2 Chicken breasts with bones (approx. 350 g each)
  • 1 bay leaf
  • 3-4 Peppercorns
  • 3 peppers (e.g. B. green, yellow and red)
  • 3 Carrots
  • 1 Zucchini
  • Salt
  • white pepper
  • 100 g Soup noodles (e.g. B. fork spaghetti)
  • 100 g frozen peas
  • 2 TL Chicken broth
  • 1 / 2 Bunch Parsley
75 minutes
light
1.
Peel the onion, cut in half. Wash meat. Boil both with bay leaves and peppercorns in approx. 1 1/2 l water. Cover and simmer for approx. 45 minutes
2.
Clean or peel the vegetables, wash and dice them
3.
Remove the meat and allow to cool a little. Sieve the stock and season with salt. Cook the pasta in it for about 8 minutes. Cook the prepared vegetables and peas for 5-6 minutes
4.
Remove the meat from the skin and bones and cut into bite-sized pieces. Heat in the soup. Season to taste with salt, pepper and possibly broth. Wash, chop and sprinkle parsley on top
1 person approx.:
  • 340 kcal
  • 1420 kJ
  • 35 g protein
  • 9 g fat
  • 28 g carbohydrates

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