Italian chicken soup with tofette

Name: Italian chicken soup with tofette
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 2 el mild olive oil; 320 g chicken fillet; 2 liter water; 2 chicken broth tablet; 10 g Italian spice mix; 1 zucchini; 1 sweet onion; 1 fennel bulb; 200 g tofette pasta; 200 g frozen garden peas; 1 lemon

Homemade chicken soup with Italian herbs, zucchini, out, fennel, pasta and garden peas.

Ingredients

Directions

Heat the olive oil in a large soup pan with a thick bottom and fry the chicken dumplings in 4 min. Around golden brown.
Add the water and bouillon tablets. Slowly bring to a boil.
Remove the leaves from the sprigs of thyme, sage, oregano and rosemary and cut finely. Add to the stock.
Hold the soup for 20 minutes against the boil, so that the chicken is completely cooked.
Meanwhile cut the zucchini in half lengthwise and then cut into slices. Peel the onion and cut into 8 parts.
Cut the stems and underside of the fennel bulb. Halve the fennel in the length and remove the hard core. Cut the fennel into cubes.
Remove the chicken from the stock and allow to cool slightly. Cut the chicken meat into small pieces.
Add the tofuette, onion and fennel to the stock and bring to the boil. After 8 minutes add the zucchini and garden peas and cook for another 6 minutes.
Add the chicken meat for the last 2 minutes.
Clean the lemon. Grate the yellow skin of the lemon over the soup and then press the fruit out. Add the juice to taste.
Season the soup with pepper and salt.