Chicken Vegetable Soup
Chicken vegetable soup is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Green beans
- Salt
- 3 onions
- 500 g mixed small tomatoes (red and yellow)
- 3 Carrots
- 400 g chicken breast fillet (pre-cooked, skinless)
- Salt
- pepper (ground)
- Sweet Paprika Powder
- olive oil
- 150 ml dry white wine
- 850 ml chicken broth
- 2 tbsp chives ribbons
Instructions
-
1.
Wash, trim, and blanch the beans in boiling salted water for about 10 minutes. Drain, shock with cold water, and let drain well. Peel the onions and cut into wedges. Wash, trim, and if necessary halve the tomatoes. Peel the carrots and slice diagonally into thin rounds or shave.
-
2.
Rinse the meat, pat dry, season with salt, pepper, and paprika, then brown it all over in a hot pan with 2 tbsp oil. Reduce heat and let the meat finish cooking.
-
3.
Heat 2 tbsp oil in a pot and sauté the onions with the carrots. Deglaze with wine, add broth, and simmer on medium heat for about 5 minutes. Then add tomatoes and beans, season with salt and pepper, and simmer another 5 minutes. Cut the meat into bite-sized pieces, place them in the soup, and let it rest briefly. Taste the soup, serve on plates, and sprinkle with chives ribbons.
