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RAINY918
Chicken bouillon
Classic broth with chicken, leek and paprika
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grate the cheese.
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Divide the cheese into 8 rounds (per 4 persons) over a baking sheet covered with parchment paper. Bake for about 8 minutes in the oven until the cheese is melted and lightly golden brown. Allow to cool.
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Pour the stock through a sieve into a large pan and add the water. Apply to the boil.
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In the meantime, finely chop the chicken from the pot stock and put in a bowl. Slice the parsley and add.
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Remove the skin from the sausages, add the sausage meat and mix. Cut the leek into rings.
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Form with 2 teaspoons oval balls of the meat and put in the stock.
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Add the leeks and keep the stock for 5 minutes against the boil. Cut the parsley coarsely.
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Halve the peppers in the length and cut them out with the apple core. Distribute over the bowls.
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Divide the soup and parsley over it and add the cheese patties separately.
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Nutrition
225Calories
Sodium0% DV1.535mg
Fat23% DV15g
Protein36% DV18g
Carbs1% DV3g
Fiber8% DV2g
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