Dutch chicken soup

Name: Dutch chicken soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 200 g winter carrot; 1 Red pepper; 1 leeks; 200 g chilled broccoli; 15 g unsalted butter; 2 tl dried thyme; 1 el lemon juice; 1,25 liter chicken bouillon with chicken meat, see basic recipe elsewhere on site; 25 g vermicelli; 2 el celery; 1 g dried nutmeg

Clear lunch soup with chicken and vermicelli.

Ingredients

200 g winter carrot
1 Red pepper
1 leeks
200 g chilled broccoli
15 g unsalted butter
2 tl dried thyme

1 el lemon juice
1,25 liter chicken bouillon with chicken meat, see basic recipe elsewhere on site
25 g vermicelli
2 el celery
1 g dried nutmeg

Directions

Cut the winter carrot and red pepper into small cubes.
Wash and cut the leeks in thin rings and cut the broccoli into small florets.
Heat the butter in a soup pot and fry the leeks, bell peppers, winter carrots, broccoli and thyme for 3-4 min. Gently.
Sprinkle lemon juice over it and add stock with pieces of meat.
Toss the vermicelli into pieces.
Bring the soup to the boil while stirring and cook gently in 15-20 minutes.
Finely chop the celery.
Season the soup with salt, pepper and nutmeg. Soup in the plates and sprinkle celery over it.