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.
-
20 minMain dishGreek yoghurt, feta, cucumber, Cherry tomatoes, traditional olive oil, Mediterranean herbs, chicken tenderloins, spices-garlic tortillas, butter lettuce, black olives in slices,Greek tortillas with chicken
-
25 minMain disheggplant, zucchini, fresh flat parsley, shallot, extra virgin olive oil, Cherry tomatoes, bean mix tricolore, smoked chicken strips,Mediterranean bean salad with smoked chicken
-
80 minMain dishlemon, pangasius fillet, flat leaf parsley, fresh fresh mint, olive oil,pangasius fillet with lemon-herb topping
-
30 minMain dishfloury potatoes, tap water, fresh sauerkraut, Veluwe fine smoked sausage, traditional olive oil, Full Milk, unsalted butter,sauerkraut steak with smoked sausage croutons
Nutrition
365Calories
Fat28% DV18g
Protein62% DV31g
Carbs5% DV15g
Loved it