Chicken soup with parmesan

4 servings

  • 25 dkg big square pasta
  • 2 chicken breasts
  • 1 whole garlic
  • 1 onion
  • 3 tomatoes
  • 2 carrots
  • 3 celery sticks
  • 3 bay leaves
  • 1 tablespoon thyme
  • 5 dkg parmesan

Add chili and basil to taste

Cook the meat, half of the garlic and the halved onion in 1.5 liters of salted water. Cut the soft meat into larger pieces and sieve the broth. Fry the chopped carrots and celery sticks in a little oil, then add the crushed garlic, bay leaf, thyme, diced tomatoes and pour over one and a half liters of broth, salt and pepper.
Add the meat and pasta and cook until the pasta is soft. Serve it with sprinkled chili, basil and parmesan.

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