Chicken soup with fine spring vegetables

Name: chicken soup with fine spring vegetables
Total time: 60 min
Yield: 10
Ingredients: 400 gram chicken breast; 1 tablespoon fresh tiger petals; 5 lemon; 2 chicken broth tablet; 4 white asparagus; 4 carrots; 1 small fennel bulb; 100 gram frozen pea; 2 tablespoon flat leaf parsley; 2 tablespoon fresh basil; 25 liter water

Ingredients

Directions

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