Tomato Soup with Chicken Breast and Vegetables

Ingredients

• 400 g diced tomatoes
• 600 ml chicken broth
• 2 carrots
• 200 g waxy potatoes
• 2 red bell peppers
• 200 g Chickpeas (canned; drained weight)
• 4 Spring Onions
• 250 g Chicken breast fillet
• Salt
• chili powder
• 1 lemon
• 1 tsp Honey
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Bring tomatoes and broth to a boil in a pot. Meanwhile, peel and dice the carrots and potatoes. Halve, deseed, wash, and dice the bell peppers. Rinse and drain the chickpeas. Clean, wash, and slice the spring onions into rings. Rinse the chicken, pat dry, and dice it into small pieces. Add everything to the soup, season with salt and chili, and simmer gently for about 15 minutes, stirring occasionally.

2. 2.

   In the meantime, squeeze the lemon juice and add about 2 tbsp of juice together with honey to the soup. Wash, shake dry, finely chop the parsley and sprinkle the soup with it before serving.