Vegetable soup with chicken and lemon

Name: Vegetable soup with chicken and lemon
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 chicken breasts; 2 tbsp basil; 1 organic lemon; 400 g fennel; 1 yellow pepper; 1 garlic clove; 300 g courgettes; 1 onion; salt and pepper to taste; 1 tbsp olive oil; 1 litre vegetable bouillon; 50 g pasta (e.g. risoni)

Ingredients

4 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

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)

Chicken

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

Soup

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.

Chicken

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.

How-tos

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4 people

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Vegetable soup with chicken and lemon

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