Light Cold Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ chicken
- 2 liters boiling water
- 1 large fennel, cut into small pieces
- 2 large carrots, cut into small pieces
- 1 large zucchini, cut into small pieces
- pepper
- caraway seeds, crushed
- Himalayan salt
- Dill, finely chopped
- N / A parsley, finely chopped
- 1 lime (s) or lemon
Print Recipe
Pin Recipe Instructions
- Put the chicken in a saucepan with two liters of boiling water and simmer for 40 minutes, then remove. Then add the fennel, carrots, zucchini, caraway seeds and pepper to the saucepan and simmer until the vegetables are really soft.
- In the meantime, discard the chicken skin, remove the meat from the bone, cut into small pieces and return to the pot. Add salt, simmer for another two minutes and then turn off the stove.
- To serve, sprinkle fresh dill and parsley over the soup and drizzle with a few dashes of lime juice.
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