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Rebecca
Spicy carrot soup with smoked chicken
Soup with carrot, onion, celery, red pepper, chicken breast, garlic, Mexican herbs, white wine and sour cream.
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Ingredients
Directions
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Bring the water to a boil in a pan.
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Cut the roots into pieces.
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Add the bouillon tablets and the carrot to the water and cook for about 15 minutes.
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In the meantime, cut the onion. Cut the pepper and the celery into pieces.
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Cut the chicken into pieces.
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Heat the oil in a frying pan. Fry the onion for about 2 minutes. Add the celery and the pepper and fry for about 5 minutes.
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Squeeze the garlic over the mixture.
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Add the Mexican herbs and scoop for a moment.
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Add the fried vegetables and the wine to the broth and puree the whole with a hand blender until smooth.
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Scoop the chicken through. Divide the soup over the bowls and scoop 1 tbsp sour cream in each bowl.
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Nutrition
225Calories
Sodium0% DV1.365mg
Fat18% DV12g
Protein20% DV10g
Carbs4% DV13g
Fiber20% DV5g
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