Chicken Soup
Really tasty soup for the fall and winter days to keep you nice and warm.
Ingredients
- Unseasoned chicken strips (about 300g)
- Pasta of your choice (a couple of deciliters)
- Carrot
- Celery
- Onion
- Garlic
- Tomato puree (one can)
- 2 Chicken stock cubes
- Pepper
- Basil
- Oregano
- Salt
- Coconut cream or cooking cream
- Curry paste
- Red lentils (1dl)
- Chili sauce
Steps
- Fry the chicken strips and cook the pasta. Set aside.
- Chop the carrot, celery, and onion. Fry them in a pot with a small amount of oil for about 10 minutes. Add garlic (and curry paste if desired) and fry for another 2 minutes.
- Add the tomato puree, chicken, and pasta to the pot. Add water until the pot is full. Add chicken stock cubes, pepper, basil, oregano, salt, and any other spices you like. You can also add 1dl of red lentils at this point for extra protein.
- Bring to a boil and simmer until the vegetables are soft (and the lentils are cooked). It should take about 10 minutes.
- Add coconut cream (or cooking cream if you don't like the taste of coconut) and simmer for a couple of minutes.
- You can also replace the curry paste with chili sauce by adding it with the cream.
- Enjoy with rye bread.