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CHORDATA
Chicken minestrone
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Ingredients
Directions
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Sprinkle the chicken with salt and pepper. Heat the olive oil in a soup pot and fry the chicken light brown. Remove the chicken from the pan.
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Fry the onion, garlic, carrot, celery and potato briefly in the cooking fat. Pour in the stock and add the chicken again. Cook the soup gently for 15-20 minutes.
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Remove the chicken from the soup and remove the meat from the bone. Purée 1/3 of the soup and mix the mashed portion with the zucchini, peas and beans through the soup. Cook gently for 3-4 minutes.
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Spoon the chicken and spinach through the soup. Serve the soup in deep plates with the bread, pesto and Parmesan cheese.
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30 minMain dishbutter, milk, spring trip, peeled spicy potatoes, mustard, mushroom, sun bottle oil, bread-crumbs, curry powder, egg, minced beef, water,minced meat from the oven with puree and spring onion
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75 minMain dishgarlic, butter, sticking potatoes, nutmeg, grated Gruyère, whipped cream,potato cheesecake
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30 minMain dishwhite quick-cooking rice, chicken broth tablet, yellow bell pepper, zucchini, onion, traditional olive oil, chicken fillet strips, cumin (djinten), lemon, fresh parsley,stir-fried vegetables with chicken breast and rice
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20 minMain dishWhite rice, tilapia fillet, Bumbu spice for ajam paniki, oil, onions, Chinese coal, Red pepper, bean sprouts,tilapia paniki with fried rice
Nutrition
1075Calories
Fat97% DV63g
Protein100% DV50g
Carbs23% DV70g
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