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🍽️ Vegetable Stew "Dragon Festival"

562 kcal · 30 min · 4 servings

Ingredients

• 1 kg small soup chicken (1 small soup chicken)
• salt
• 1 bunch soup greens
• 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 bunch parsley

Instructions

1. 1. Wash the soup chicken thoroughly and pat it dry with a kitchen towel.
2. 2. Cut the chicken in half using a large knife or poultry shears.
3. 3. Bring 1.7 liters of lightly salted water to a boil in a large pot.
4. 4. Clean the soup vegetables, wash them, and chop them roughly.
5. 5. Add the soup vegetables and the chicken halves to the boiling pot.
6. 6. Simmer the soup covered for 1 hour over medium heat.
7. 7. Wash half of the cauliflower and cut it into small florets.
8. 8. Wash the carrot, peel it, and cut it into small cubes.
9. 9. Remove the soup chicken from the pot using a slotted spoon.
10. 10. Let the chicken cool down.
11. 11. Strain the broth through a fine sieve into a second pot.
12. 12. Bring the strained broth to a boil.
13. 13. Add the cauliflower florets and carrot cubes to the boiling broth.
14. 14. Cook the vegetables in the broth for 15 minutes.
15. 15. Add the noodles to the soup after 5 minutes.
16. 16. Add the peas to the soup after 10 minutes.
17. 17. Remove the skin from the cooled chicken.
18. 18. Separate the meat from the bones.
19. 19. Cut the chicken meat into small pieces.
20. 20. Squeeze the lemon half.
21. 21. Add the chicken pieces and 1 tablespoon of lemon juice to the soup.
22. 22. Season the soup with salt and pepper.
23. 23. Bring the soup back to a boil briefly.
24. 24. Wash the parsley and shake off excess water.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Sprinkle the chopped parsley over the finished soup.

Nutrition per serving

• kcal: 562
• Protein: 68 g · Fett/Fat: 13 g · Carbs: 40 g