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Sheryl K.
Spicy chickensoup
Soup with red pepper, red pepper, garlic, sunflower oil, chicken breast, mix for Dutch chicken soup and spring onions.
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Ingredients
Directions
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper finely.
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Cut the bell pepper into cubes and the garlic fine.
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Heat the oil in a soup pan. Fry the pepper, pepper and garlic for 5 minutes.
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Cut the chicken fillet into cubes and sprinkle with salt and pepper. Fry the chicken for 2 minutes.
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Add the mix and the water and bring to the boil. Let gently simmer for 10 minutes while stirring occasionally.
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Cut the spring onions into rings. Pour the soup into bowls and sprinkle with the spring onions.
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Nutrition
110Calories
Sodium29% DV690mg
Fat9% DV6g
Protein16% DV8g
Carbs2% DV6g
Fiber4% DV1g
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