Chicken and Vegetable Soup with Lemon

Ingredients

• 1 onion
• 2 Garlic cloves
• 140 g Celery (2 stalks)
• 1 Zucchini
• 3 Carrots
• 2 waxy potatoes
• 200 g Butternut squash pulp
• 500 g chicken breast fillet
• 1 tbsp Olive Oil
• 30 g Tomato paste
• 1.5 l Chicken broth
• 0.5 bunch Parsley (10 g)
• 30 g Parmesan (30 % fat in dry weight)
• 100 g Corn (canned; drained weight)
• 100 g Coarse bulgur (or fregola)
• 1 tsp Dried Italian herbs
• 2 tbsp lemon juice
• Salt
• Pepper
• 2 halved lemon slices (Organic)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean, wash, and finely dice the celery and zucchini. Peel and dice the carrots and potatoes. Also cut the butternut squash pulp into small cubes. Rinse the meat and pat it dry.

2. 2.

   Heat the oil in a large pot. Sauté the onion in it for 2 minutes over medium heat. Add the carrots, potatoes, squash, celery, and garlic and sauté everything for another 4 minutes. Add the tomato paste, stir, and simmer for 2 minutes. Then add the broth and chicken meat and let the soup simmer for 15 minutes over low heat. In the meantime, wash, shake dry, and chop the parsley. Grate the Parmesan finely.

3. 3.

   Mix the zucchini, corn, bulgur, dried herbs, 1 tbsp lemon juice, and 1 tbsp parsley into the soup, season lightly with salt and pepper, and let it simmer for another 10 minutes.

4. 4.

   Remove the chicken meat, cut it into small pieces, and return it to the pot. Pour the soup into bowls or deep plates, sprinkle with the remaining parsley and Parmesan, and garnish with lemon slices.