Filter
Reset
Sort ByRelevance
Dave Peterson
Minestrone with poached chicken
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a soup pot and fry the onion and garlic in glass for about 4 minutes.
-
Add the stock and chicken breasts and cook for about 10 minutes.
-
Then remove the chicken fillets from the pan and let cool in a layer of broth.
-
Add the green beans, peas, asparagus, broccoli, spring onions and beans to the soup.
-
Bring to the boil and simmer for about 5 minutes until the vegetables are al dente.
-
Pull the chicken fillets apart with 2 forks and add the chicken to the soup again.
-
Serve in bowls with the pesto and Parmesan cheese.
-
55 minMain dishfree-range chicken fillets, chicken drumsticks, buttermilk, cornflakes, flour, Cajun spices, sunflower oil, full yogurt, mayonnaise, dill, mustard,fried chicken with ranch dip
-
50 minMain dishcourgettes, Bettine chevre frais, fresh thyme, lemon, ricotta, chives, garlic, extra virgin olive oil, pappardelle, Red pepper,zucchini with thyme and chives
-
15 minMain dishlime, ginger syrup, sesame oil, sunflower oil, organic cut red cabbage, puffed quinoa, ready-to-eat avocado, chilled edamame soybeans, fresh crayfish,puffed quinoa salad with red cabbage, avocado and crayfish
-
25 minMain dishfresh parsley, tomatoes, garlic, balsamic vinegar, olive oil, chicken fillets, farmer's fries, mixed iceberg lettuce extra,grilled chicken fillet with tomato salsa and French fries
Nutrition
365Calories
Fat28% DV18g
Protein62% DV31g
Carbs5% DV15g
Loved it