Provençal chicken soup
Also try this delicious Provencal chicken soup
Mix the chicken fillet with olive oil and pepper. Roast the chicken in a grill pan or frying pan in 5 minutes until golden brown and done.
Heat the stock with zucchini and rosemary and cook for 3 minutes.
Stir the chicken through the soup and warm it briefly. Remove the sprigs of rosemary or thyme or ris them and cut the rosemary needles slightly smaller.
Serve in warm soup bowls and add the lemon. Squeeze it above the soup.
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