Chicken Vegetable Stew

Ingredients

• 4 chicken breast fillets
• 1 onion
• 2 Garlic cloves
• 2 Spring Onions
• 2 carrots
• 250 g green asparagus
• 400 g small early potatoes
• 1 yellow bell pepper
• 1 small zucchini
• 3 tbsp olive oil
• 1 l chicken broth (from the glass)
• Salt
• Pepper
• 0.5 bunch Parsley

Instructions

1. 1.

   Clean and chop vegetables. Heat oil in a large pot. Peel and finely chop onion and garlic. Add onions and garlic, sauté, then add potatoes and carrots, sauté briefly.

2. 2.

   Pour in broth, season with salt and pepper, cover and simmer over low heat for about 10 minutes until slightly tender. Then add remaining vegetables and the chicken, cook another 10 minutes. Wash and chop parsley. Before serving, stir in parsley and adjust seasoning with salt and pepper.