Shopping list per person
500ml vegetable bouillon
150g chicken breast
30g rice, uncooked
2 spring onions, cut into thin rings
3 carrots, julienne cut
2 tablespoons chopped parsley
pinch of sea salt
freshly ground black pepper to taste
With the treacherous Spring weather lots of kids still are sick and have no appetite. We make them quickly healthy with a nice cup of freshly made chicken soup, the light version.
How to make this low fat Spring chicken soup
Stir the bouillon cube into the water until dissolved.
Bring the bouillon quickly to the boil on high heat.
Put in the whole chicken breast and let it cook 20 minutes.
Remove the chicken from the soup and cut it into strips.
Add the rice and the vegetables to the soup.
Then add the chicken and the salt & pepper.
Allow the soup to simmer for 15 minutes.
Get well soon!