Chicken broth with vegetables

The cold is starting to arrive and I’m already throwing myself into the soup. I think it’s a great option for dinner because it’s light and holds well.

For this recipe I chopped 3 grilled chicken fillets left over from lunch (leftover roast chicken can also be used). I sautéed it in olive oil with 1 small onion and 2 chopped garlic cloves. I added 1 carrot and 2 large potatoes cut into cubes, 1 tablet of vegetable broth, 1 tablespoon of paprika (to give it that beautiful color) and covered it with boiling water.

I left it boiling for 10 minutes, added 1/3 cup of letter pasta and 1/4 cup of fresh peas. I added the salt and let it boil for another 20 minutes. When serving, I sprinkled dehydrated parsley.

*** If you want to make a cream, just blend it in a blender or mixer. *** You can replace the noodles with rice.