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Richly filled Italian chicken soup
 
 
4 ServingsPTM20 min

Richly filled Italian chicken soup


Italian chicken soup with fennel, stir-fry vegetables, cannellini beans, lemon and garden peas.

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Directions

  1. Cut off the stems and a piece from the bottom of the fennel. Halve the tuber, remove the hard core and cut into thin strips.
  2. Put the stock in a soup pan and add another (power broth) pot of water per person. Add the fennel, stir-fry vegetable and chicken.
  3. Apply to the boil. Let cook for 10 minutes on low heat.
  4. Put the beans in a colander and rinse. Grate the yellow skin of the lemon and press out half.
  5. Add the beans, lemon zest and garden peas to the soup and warm for 2 minutes.
  6. Season the soup with the lemon juice. Divide the soup over deep plates and serve.


Nutrition

235Calories
Sodium19% DV445mg
Fat5% DV3g
Protein52% DV26g
Carbs7% DV21g
Fiber40% DV10g

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