Harlequin Soup with chicken breast
by Tavolino
A colorful and light soup served with fresh pasta, accompanied by a main course of tender chicken and crispy french fries for a complete meal.
Ingredients
- Carrots 1
- Potatoes 1
- Celery 1 stalk
- Onion 1
- Tomatoes 1
- Bay leaf 1 leaf
- Parmesan rind 1 piece
- Bouillon cube 1
- Coarse salt 1 teaspoon
- Chicken breast 400 g
- Fresh colorful small pasta 300 g
- Pre-fried potatoes 200 g
- Grated Parmesan cheese 30 g
- Water 1.5 l
Preparation
- 1
Wash and roughly chop the vegetables for the broth.
- 2
Bring 1.5 l of water to a boil in a large pot.
- 3
Add the vegetables, 1 bay leaf, 1 piece of Parmesan rind, 1 bouillon cube, and 1 teaspoon of coarse salt.
- 4
Add 400 g of chicken breast to the broth and cook for about 30 minutes.
- 5
Meanwhile, cook 300 g of colorful small pasta in boiling salted water.
- 6
Fry 200 g of pre-fried potatoes until golden brown.
- 7
Plate the soup with the pasta and sprinkle with 30 g of grated Parmesan cheese.
- 8
Serve the chicken breast as a main course accompanied by the french fries.