Vegetable Stew with Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 soup chicken
- 2 teaspoons broth, clear
- 375 g carrot (s)
- 2 large kohlrabi
- 250 g beans, (French beans)
- 2 small tomato (s)
- salt and pepper
- curry
- parsley
Print Recipe
Pin Recipe Instructions
- Place the soup chicken in a saucepan covered with cold water. Season to taste with clear broth and cook until cooked.
- Bone and peel the chicken and cut the meat into cubes.
- Peel and wash the carrots, beans and kohlrabi. Cut the kohlrabi, beans into pieces and carrots into slices. Dip tomatoes briefly in boiling water, rinse in cold water and peel off the skin. Core and cut the tomatoes into eighths.
- Cook the cleaned and cut vegetables in approx. 750 ml chicken stock. Add the chicken and season with salt, pepper and a little curry powder. Sprinkle with washed and chopped parsley.
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