Summary

Ingredients

• 400 g veetables (leafy veetables), mixed (e.. leaf spinach, chard, mustard cabbae)
• salt
• 1 liter chicken broth
• 1 bone-in chicken breast fillet (s)
• 1 onion (s)
• 2 cloves garlic
• 1 carrot (s)
• 2 stalks celery
• 1 tablespoon clarified butter
• pepper from the grinder
• 3 tablespoon lemon juice
• 1 teaspoon lemon (s), the zest, grated

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Instructions

1. Clean and wash the leafy vegetables and blanch them in salted boiling water. Pour into a sieve, rinse ice cold and drain well.
2. Bring the broth to the boil. Wash and pat dry the chicken breast and let it steep in the broth over low heat for 10 minutes. Lift the chicken breast out of the broth and allow to cool. Pour the broth through a fine sieve.
3. Peel onion and garlic and chop finely. Clean and peel the carrot, clean and wash the celery stalks. Julienne the carrot and celery.
4. Melt the clarified butter in a saucepan. Sauté the onions, garlic and julienne in it over medium heat until the onion cubes are translucent. Pour in the broth and heat, but do not let it boil. Cook for 20 minutes just below the boiling point.
5. Peel the chicken breast, remove the meat from the bones and cut into fine strips. Stir into the broth with the blanched leafy vegetables. Season with salt, pepper, lemon juice and zest and do not serve too hot.
6. Cut the flatbread into small cubes as desired, toast it in 1 teaspoon clarified butter in a coated pan until crispy and sprinkle over the soup.