:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/wOUMdGeqARc_yCcNKd6u/ae2bf45f951868c000eaf5acdbb89b.png "Quick chicken soup against colds in 30 minutes")
Source: Pixabay : makafood
Quick chicken soup against colds in 30 minutes
Chicken soup is a real classic. As a child, I always had it when I wasn't feeling well. Since then, it has been an essential meal for me, especially during the cold season. I've made this recipe time and time again, cutting the preparation time down to the bare essentials - perfect for those of us who are short on time but still want to enjoy a warm, home-cooked meal.
Ingredients
- 500 g chicken breast fillet
- 2 carrots
- 1 Bar leek
- 2 Onions
- 1 Garlic clove
- 1 TL olive oil
- 1 l chicken stock cube
- Salt and pepper to season
- 1 bunch parsley
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Directions
For the "Quick Chicken Soup" recipe, first cut the chicken breast into small cubes. I recommend picking up the chicken breast from the butcher's shop when it is slaughtered to make sure it is fresh.
Chop the carrots, leek, onions and garlic. I love to roughly chop the vegetables, it gives the soup texture and a rustic touch.
Heat the olive oil in a large pan and fry the chicken pieces in it until they are golden brown. Searing the chicken gives the soup an extra depth of flavor.
Add the vegetables and fry for about 5 minutes.
Then pour in the chicken stock and bring to the boil, then reduce the heat and simmer for 15 minutes. The chicken stock can be bought ready-made or made from home-cooked chicken stock.
Season with salt and pepper, add the finely chopped parsley and stir well. Do not add the parsley too early, otherwise it will lose its fresh taste.
Serve the quick chicken soup immediately and enjoy! Fresh baguette is an excellent accompaniment.
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