Chicken soup 'Villa Kunterbunt'
- 1 medium-sized onion
- 2 span> 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 span>
- 2 TL span> Chicken broth
- 1 / 2 Bunch Parsley
75 minutes
light div>
- 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 ul>
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