Summary

Ingredients

• 200 g chicken or turkey breast
• some chicken broth or
• 2 tablespoon butter
• 1 kohlrabi
• 1 tuber fennel
• 1 celery heart
• 1 liter chicken broth
• 50 g noodles, (soup noodles, e.. letter noodles)
• Cocktail tomatoes
• 2 tablespoon lemon juice
• Salt and pepper, whiter
• 1 bunch parsley, chopped

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Instructions

1. Heat some chicken broth or butter in a small saucepan and cover the meat in it over low heat for at least 8-10 minutes. Season with pepper and salt.
2. In the meantime, cut the vegetables: kohlrabi in sticks, fennel and celery in slices.
3. Bring 1 liter of stock to a boil in a large saucepan. Add the pasta and cook for 3-4 minutes. Then add the vegetables and cook for another 5 minutes, or until the vegetables are done, but still firm to the bite.
4. Cut the cooked chicken into slices and add to the soup. Heat again briefly. Season to taste with lemon juice, pepper and salt.
5. If you like, add a few halved cocktail tomatoes to the plates before pouring in the soup. Serve sprinkled with parsley.