Vegetable Poultry Soup with Lasagna Sheets

Ingredients

• 1 onion
• 1 parsley root
• 400 g turnip
• 2 carrots
• 450 g chicken breast fillet (3 chicken breast fillets)
• 1.2 l chicken broth
• Salt
• Pepper
• 6 whole-grain lasagna sheets
• 1 handful parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion. Peel the parsley root, turnip, and carrots and cut them into about 1 cm cubes. Dice the chicken breast and mix with the vegetables.

2. 2.

   Cover the bottom of a wide pot with one-third of the vegetable-chicken mixture, then lay two lasagna sheets on top. Repeat this layering process twice more with the remaining vegetable mixture and lasagna sheets. Finally season the broth with salt and pepper as needed and pour it over the layers. Bring to a boil once, then cover and simmer on low heat for 15–20 minutes.

3. 3.

   Wash the parsley, shake off excess water, and pluck the leaves. Cut the noodles into portions with a knife. Distribute the soup into deep bowls and garnish with parsley leaves.