Meal soup with spring vegetables and chicken

Name: meal soup with spring vegetables and chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 liter vegetable stock of 2 tablets; 1 bag little newborns 450 g; 2 chicken fillets approx. 380 g; 1 teaspoon mild paprika; 2 tablespoons olive oil; forest root in thin slices; 225 g garden peas freezer; 6 slices White bread or cornbread, cut diagonally

A tasty Dutch recipe. The main course contains the following ingredients: poultry, vegetable stock (of 2 tablets), small potatoes (450 g), chicken fillets (about 380 g), mild paprika, olive oil, carrots (in thin slices), garden peas (frozen), white bread ( or cornbread and cut diagonally).

Ingredients

Directions

Bring the stock with the potatoes to the boil.
Turn down the heat and cook the potatoes in the soup for about 15 minutes.
Sprinkle the chicken breasts with paprika, salt and (freshly ground) pepper to taste.
Fry the chicken breasts in a frying pan in the oil for 12-15 minutes until golden brown and done.
Add the carrots and frozen peas to the soup for the last 5 minutes and cook the vegetables over low heat until crispy.
Cut the lukewarm chicken fillets into strips and spread the chicken over the soup.
Serve with the bread..

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Nutrition

470Calories

Sodium8% DV185mg

Fat17% DV11g

Protein66% DV33g

Carbs20% DV59g

Fiber8% DV2g

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