The recipe for minestrone with chicken was invented in Italy, but it is also great for our person. All the ingredients for this dish are very affordable. You can cook with or without the addition of meat. Chicken minestrone is especially popular in summer and autumn when fresh vegetables are available in large quantities.
Ingredients:
- butter - 25 g;
- parmesan - 25 g;
- carrots - 1 pc;
- onions - 1 pc;
- zucchini - 1 pc;
- celery - 1 pc;
- tomato - 1 pc;
- cauliflower - 300 g;
- green peas - 50 g;
- pasta - 70 g;
- chicken fillet - 300 g;
- olive oil - 1 tablespoon;
- salt to taste;
- spices (Italian herbs, black pepper) - to taste.
Preparation:
Pour 1.5 liters of water into a saucepan and place the clean chicken fillet inside. Put the container on fire, add salt, let the water boil and cook for another 15 minutes.
Next, remove the chicken fillet, cool slightly and then cut into small pieces. Strain the broth, pour it back into the pot and add the chopped chicken to it.
Now is the time to rinse and peel the vegetables. Dice the courgettes, onions, carrots and celery. Disassemble the cauliflower into inflorescences. Blanch the tomato, peel and chop.
Pour olive oil into a frying pan, heat and melt butter on its surface. In the resulting mixture of oils, fry the onions until golden brown.
Put celery and carrots in a frying pan, fry them all over medium heat for 5 minutes. Add the courgette, stirring, and cook for 5 minutes. Transfer the sautéed vegetables to the pot next to the chicken and simmer for 15 minutes after the liquid comes to a boil.
Arrange the tomato, salt and season the chicken minestrone. At the very end, add the pasta, peas, cauliflower and cook for another 10 minutes. Pour the finished soup into portioned bowls, sprinkle with grated Parmesan and serve along with slices of bread.
