Informations supplémentaires
30 min.
|
831 kcal
|
easy
|
|
Printable version
1. Setup
Cut the carrot and celery into small pieces. Chop the onion and parsley. Zest the lemon.
2. Cook the pasta
Bring a pot of water to a boil. Cook the pasta for 8-10 minutes until tender. Drain and set aside.
3. Start the soup
Heat a generous drizzle of oil in a large pot over medium-high heat. Cook the onion, carrot, celery and spices for 3-4 minutes. Add salt and pepper.
4. Add the chicken
Add the chicken legs and sear them for 2 minutes. Add the broth cube and 4 2P | 6 3P cups of water to the pot. Bring to a boil. Cover and simmer 18-22 minutes over medium heat until the chicken is cooked.
5. Finish the soup
Remove the chicken legs from the pot and shred them using 2 forks or chop them with a knife. Put the chicken back in the pan with the cooked pasta. Mix and cook for 1-2 minutes. Adjust salt and pepper to taste.
6. Plate your dish
Toast the bread to taste. Garnish the soup with the parsley, lemon zest and juice to taste. Serve with the bread. Bon appétit!
400gChicken Legs
0.5unitYellow Onion(s)
2unitCarrot(s)
1unitCelery
1unitChicken Broth Cube(s)
0.5unitFresh Italian Parsley
0.5unitLemon
4gSpice Mix (Dried Oregano,Mustard Powder,,)
180gDitali
2unitCiabatta Bread
What you need
pots, food processor, strainer
831 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
102g
34%
fat
27g
42%
cholesterol
140mg
47%
fiber
7g
28%
protein
42g
saturated
7g
35%
sodium
1266mg
53%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg