Vegetable soup with chicken and lemon

Vegetable soup with chicken and lemon

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 225 kcal
, Fat: 6 g
, Carbohydrate: 18 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 onion, finely chopped
1 garlic clove, squeezed
1 tbsp olive oil
400 g fennel, cut into thin slices
1 yellow pepper, cut into strips
300 g courgettes, halved lengthwise, cut into slices approx. 4 mm thick
1 litre vegetable bouillon
50 g pasta (e.g. risoni)


2 chicken breasts
1 organic lemon, use half of the grated zest, set aside all of the juice
2 tbsp basil, finely chopped
salt and pepper to taste
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How it's done

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Sauté the onion and garlic in the oil. Add the vegetables and cook for a further 3 mins. Pour in the bouillon, bring to the boil, add the pasta, cook over a medium heat until just al dente.


Add the chicken, leave to infuse just below the boil for approx. 3 mins. Add the lemon and basil just before serving, season.

Good to know
Serve with: Toasted baguette.


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