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Colorado Connie
Chicken soup with cheese crostini's
Also try this delicious chicken soup with cheese crostini's
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Ingredients
- 8 chicken bolt
- 10 chicken carbonade
- 6 onion halved, peeled
- 1 bunch celeriac coarsely chopped
- 4 winter carrot deleted, in pieces
- 2 bush celery
- 16 peppercorns
- 7 liter water
- 500 gram wholemeal spaghetti
- 500 gram Broccoli in small florets
- 400 gram maize leaked out, look
- 1 green pepper in strips, without seeds
- 1 yellow bell pepper in strips, without seeds
- 1 Red pepper in strips, without seeds
- 1 bunch leaf parsley minced meat
- 2 tablespoon fresh thyme only the leaves
- 2 big baguette in slanted slices
- 1 bottle tomato ketchup
- 1 bottle Curry sauce
- 500 gram mature cheese in slices
Directions
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Put the chicken with the onions, the celeriac, the winter carrot, 5 stalks of celery cut into pieces, the peppercorns, salt and water in a large soup pot.
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Bring to the boil and scoop off the foam with a skimmer. Let the soup with lid tilted gently on the pan for 1 hour.
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Foam the surface of the soup again if necessary. After 35-40 minutes remove the chicken from the pan (check the doneness of the chicken by puncturing it, the juices that come out must be clear).
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Cover a colander or sieve with a damp linen kitchen towel and place it on another large pan.
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Pour the stock carefully through the cloth and discard the bouillonne vegetables that remain.
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Remove the skin and the bones from the chicken and cut the chicken meat into pieces (this can all be done a day in advance, keep the chicken meat in the fridge).
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Preheat the oven to 200 ° C. Cut the remaining celery into pieces.
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Bring the sieved broth to the boil. Break the spaghetti over the soup into pieces of about 5 cm and add the broccoli, corn, pepper and celery. Cook gently for 10 minutes.
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Place the baguette slices on the baking tray and roast them for 10 minutes.
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Add the chicken pieces, parsley and thyme to the soup. Brush the baguette with ketchup or curry sauce and spread the cheese over it.
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Put the crostinis in the oven for about 5 minutes until the cheese has melted. Serve the soup with the cheese crostini's.
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Nutrition
425Calories
Sodium0% DV0g
Fat22% DV14g
Protein50% DV25g
Carbs15% DV46g
Fiber0% DV0g
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