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🍝 Chicken soup with vegetables, noodles and green pesto

796 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 50 g peeled pine nuts
• 1 bunch basil
• 120 ml olive oil
• 30 g Parmesan (in a piece)
• salt
• pepper (from the mill)
• 1 drop lemon juice
• 300 g chicken breast fillet
• 1 zucchini
• 4 ripe tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 200 g broccoli florets
• 1 garlic clove
• 1 red chili pepper
• 2 tbsp olive oil
• 1 l vegetable broth
• 300 g spaghetti
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the garlic and chop it roughly.
2. 2. Toast the pine nuts in a pan without fat until golden brown.
3. 3. Remove the pine nuts from the pan and set them aside.
4. 4. Wash the basil and shake it dry.
5. 5. Pluck the basil leaves from the stems.
6. 6. Puree the basil, pine nuts, garlic and oil into a fine pesto.
7. 7. Stir the freshly grated parmesan into the pesto.
8. 8. Season the pesto with salt, pepper and a splash of lemon juice.
9. 9. Wash the meat and pat it dry.
10. 10. Cut the meat into strips.
11. 11. Wash and trim the courgettes.
12. 12. Slice the courgettes into thin slices.
13. 13. Blanch the tomatoes with boiling water.
14. 14. Shock the tomatoes with cold water.
15. 15. Peel the tomatoes.
16. 16. Quarter the tomatoes.
17. 17. Core the tomatoes.
18. 18. Dice the flesh of the tomatoes.
19. 19. Wash the peppers.
20. 20. Halve the peppers.
21. 21. Core the peppers.
22. 22. Cut the peppers into strips.
23. 23. Trim the broccoli.
24. 24. Peel the garlic.
25. 25. Finely chop the garlic.
26. 26. Wash the chilli pepper.
27. 27. Halve the chilli pepper.
28. 28. Core the chilli pepper.
29. 29. Finely chop the chilli pepper.
30. 30. Heat the oil in a pot.
31. 31. Fry the meat on all sides until golden brown.
32. 32. Add the garlic, chilli, broccoli, courgettes and peppers to the meat.

Nutrition per serving

• kcal: 796
• Protein: 38 g · Fett/Fat: 43 g · Carbs: 64 g