1. 1

   Step 1

   Wash and roughly chop the vegetables for the broth.

2. 2

   Step 2

   Bring 1.5 l of water to a boil in a large pot.

   Timer 10 min
3. 3

   Step 3

   Add the vegetables, 1 bay leaf, 1 piece of Parmesan rind, 1 bouillon cube, and 1 teaspoon of coarse salt.

4. 4

   Step 4

   Add 400 g of chicken breast to the broth and cook for about 30 minutes.

   Timer 30 min
5. 5

   Step 5

   Meanwhile, cook 300 g of colorful small pasta in boiling salted water.

   Timer 10 min
6. 6

   Step 6

   Fry 200 g of pre-fried potatoes until golden brown.

   Timer 5 min
7. 7

   Step 7

   Plate the soup with the pasta and sprinkle with 30 g of grated Parmesan cheese.

8. 8

   Step 8

   Serve the chicken breast as a main course accompanied by the french fries.

Space/arrow keys: next or previous step