Chicken Vegetable Soup

Ingredients

• 0.5 Zucchini
• 1 Carrot
• 400 ml chicken stock
• 1 rosemary sprig
• 0.5 tsp ginger powder
• 100 g corn kernels
• 2 chicken breast fillets
• 2 tbsp watercress
• soy sauce
• Pepper

Instructions

1. 1.

   Clean and wash the zucchini, then cut into long strips. Peel the carrots and cut them into long sticks. Bring the chicken stock to a boil in a pot, add the carrots, cover and let simmer for about 2 minutes. Wash the rosemary and shake it dry. Add the zucchini, ginger, rosemary, corn kernels and chicken breasts to the soup, cover and let cook gently for about 15 minutes. Finally add the watercress, season with soy sauce and pepper, then serve.