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Dutch chicken soup
 
 
4 ServingsPTM30 min

Dutch chicken soup


Clear lunch soup with chicken and vermicelli.

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Directions

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


Nutrition

160Calories
Sodium0% DV1.150mg
Fat12% DV8g
Protein18% DV9g
Carbs4% DV12g
Fiber24% DV6g

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