Chicken soup
CMS RECIPE DETAILS INGREDIENTS
- 1.5 l water
- 2 chicken legs
- 150 g canned green peas
- 50 g dried pasta
- 3 medium potatoes
- 1 carrot
- 2 teaspoons universal spice mix (Vegeta)
- 1 tablespoon dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chicken stock cube
- Green onions for garnish
CMS RECIPE DETAILS PREPARATION VIDEO
Boil chicken legs for 40 minutes. When soft, debone. Dice potatoes and carrots, bring to a boil in a pot. Eight minutes later, add pasta and boil for five more minutes. Add the chicken and spices. Simmer until potatoes and carrots are soft, add peas and dill, and boil for another minute. Serve with green onions.
CMS RECIPE DETAILS PREPARATION
Boil chicken legs for 40 minutes. When soft, debone. Dice potatoes and carrots, bring to a boil in a pot. Eight minutes later, add pasta and boil for five more minutes. Add the chicken and spices. Simmer until potatoes and carrots are soft, add peas and dill, and boil for another minute. Serve with green onions.
Chicken soup
CMS RECIPE DETAILS INGREDIENTS
- 1.5 l water
- 2 chicken legs
- 150 g canned green peas
- 50 g dried pasta
- 3 medium potatoes
- 1 carrot
- 2 teaspoons universal spice mix (Vegeta)
- 1 tablespoon dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chicken stock cube
- Green onions for garnish
CMS RECIPE DETAILS PREPARATION
Boil chicken legs for 40 minutes. When soft, debone. Dice potatoes and carrots, bring to a boil in a pot. Eight minutes later, add pasta and boil for five more minutes. Add the chicken and spices. Simmer until potatoes and carrots are soft, add peas and dill, and boil for another minute. Serve with green onions.