Leek and chicken soup
Instructions
Thinly slice the leeks and grate the carrots; Let them dry in a saucepan with oil and salt.
Combine the chicken and seasoning.
Add the broth and bring to a boil; Bake the bricks.
Serve with grated Parmesan and freshly ground pepper.
Ingredients and dosing for 4 persons
- 200 g of chicken breast cut into cubes
- 200 g of fresh whole-wheat pasta type bricks
- 2 leeks
- 2 carrots
- 3 tablespoons of olive oil extra virgin
- 100 cl of chicken broth degreased
- Salt
- 20 g of grated parmesan cheese
- White pepper