This thick, aromatic soup with chicken breast belongs to the Italian cuisine. It is prepared with different vegetables, but no potatoes. And, of course, what Italian dish is complete without macaroni and cheese …
It is necessary
- -3 cloves of garlic
- -1 bell pepper
- -1 tomato
- -1 chicken breast
- -1 onion
- -50 g parmesan cheese
- -green basil
- -regano fresh or dry
- - pepper and salt to taste
- -some small pasta
Instructions
Step 1
Pour about two liters of water or, if available, chicken or vegetable broth into a medium-sized saucepan. We put chicken meat in it and bring to a boil. Cook the meat for about thirty minutes. Then we take out the meat and cut it into small pieces. Place the meat pieces back into the broth.
Step 2
Cut onion, bell pepper and tomato into small cubes and add to a saucepan with meat. Cook for about fifteen minutes.
Step 3
Grate the parmesan cheese and add it to the saucepan too. Finely chop fresh basil, pass the garlic through a garlic press and put everything in the soup. Salt and pepper to taste. Those who like it a little bit more can add chili pepper. Just don't overdo it.
Step 4
When the broth boils, pour small pasta into it and cook over low heat for five to seven minutes. Try to make the pasta al dente, i.e. slightly undercooked. Turn off the heat under the saucepan, close the lid and let the soup brew for about ten minutes. You can cover the pot with a towel on top.
Step 5
Serve the ready-made soup sprinkled with grated Parmesan cheese and finely chopped basil or parsley.
