Vegetable Stew "Dragon Festival"
A hearty vegetable stew with chicken and pasta that delivers the daily niacin requirement. The B-vitamin is involved in the breakdown and synthesis of fats, proteins, and carbohydrates.
Ingredients
- 1 kg small soup chicken (1 small soup chicken)
- Salt
- 1 bundle mirepoix vegetables
- 250 g small cauliflower (0.5 small cauliflower)
- 100 g carrots (1 carrot)
- 150 g alphabet pasta
- 150 g peas (frozen)
- 0.5 small lemon
- Pepper
- 1 bundle parsley
Instructions
-
1.
Wash the soup chicken, pat dry and split in half with a large knife or poultry scissors. Bring 1.7 L lightly salted water to a boil in a large pot.
-
2.
Clean, wash, and roughly chop the mirepoix vegetables. Add the chicken halves to the pot, cover, and simmer for 1 hour over medium heat.
-
3.
Meanwhile, clean the cauliflower half, cut into small florets, and wash. Peel and dice the carrot.
-
4.
Remove the soup chicken with a slotted spoon from the pot and let it cool. Strain the broth through a fine sieve into a second pot and bring to a boil.
-
5.
Add the cauliflower florets and carrot cubes, simmer for 15 minutes; add the pasta after 5 minutes, then peas after 10 minutes.
-
6.
While this cooks, remove the skin from the chicken, separate the meat from the bones, and cut into small pieces.
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7.
Squeeze half a lemon. Add the meat and 1 tablespoon of lemon juice to the soup. Season with salt and pepper, bring back to a boil. Wash parsley, shake dry, pluck leaves, chop, and sprinkle over the stew.
