Spaghetti Chicken Soup with Vegetables

Ingredients

• 250 g spaghetti
• Salt
• 6 tomatoes
• 800 ml chicken broth
• 400 g chicken breast fillet (pre‑cooked, skinless)
• 300 g green peas
• pepper (ground)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let it dry well. Boil the tomatoes, cool them, peel, quarter, seed and dice into small cubes. Heat the broth, wash the meat and simmer it in the broth for about 20 minutes. Remove, let it cool slightly and cut into bite‑sized pieces. Thaw the peas. Taste the broth again.

2. 2.

   Distribute the pasta with the vegetables and chicken into cups or bowls, pour hot broth over them, and serve.