Soupe potatoes and chicken

 



INGREDIENTS :


6 PERS.

1 white cabbage

6 chicken fillets

3 carrots

12 thin-skinned potatoes

1 leek

2 chicken stock cubes

64g extra virgin olive oil

2 onions

1 clove

salt pepper



1

Wash the vegetables then peel them, except the potatoes.


2

Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.


3

Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.


4

Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.


5

Steam the whole thing for 5 minutes, stirring occasionally.


6

Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.


7

Bring to a boil, and simmer over low heat for 30 minutes. Mix.


8

Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.


Enjoy


 

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