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LELA NORTON
Chicken soup with fine spring vegetables
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Ingredients
Directions
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Cut the lemon into slices.
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Pour the water into a soup pot and place the chicken fillets with the thyme leaves, lemon slices and bouillon tablets.
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Slowly bring the water to the boil and let the broth gently simmer for 30-40 minutes.
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Meanwhile, peel the asparagus and forestpenes and cut into thin slices.
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Cut the fennel bulb into small cubes.
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Take the chicken breasts and the lemon slices with a slotted spoon from the pan.
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Season the stock with salt and pepper.
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Cut the chicken fillets into small cubes.
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Stir in the pieces of asparagus, carrots, fennel and chicken.
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Bring the soup to the boil while stirring and let the soup simmer for another 6-8 minutes.
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Add the frozen peas and let the soup simmer for another 2-3 minutes.
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Stir in the herbs just before serving.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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