Vegetable Chicken Soup with Lasagna Noodles
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 3 Chicken breasts (150 grams)
- 1 ⅕ liters Chicken broth (instant)
- 1 onion
- salt
- freshly ground peppers
- 1 Parsnip (250 grams)
- 400 grams Rutabaga
- 2 carrots
- 6 Lasagne noodle
- parsley (for garnish)
Preparation steps
1.
Peel onion and chop finely. Peel parsnip, rutabaga and carrots and cut into 1 cm (approximately 1/2 inch) cubes. Cut chicken breast into cubes and mix with vegetables.
2.
Cover bottom of a wide pot with 1/3 of chicken and vegetable mixture, then cover with 2 lasagna sheets. Repeat with remaining vegetable mixture and remaining lasagna sheets to make 2 more layers. Finally, season the broth if necessary with salt and pepper and pour over pasta. Bring to a boil, then cook over low heat for 15-20 minutes.
3.
Cut lasagna noodles into portions. Serve in soup bowls and garnish with parsley leaves
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