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Vegetable soup with chicken and lemon
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 225
  • Fat about 6g
  • Carbohydrates about 18g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 400 g fennel, thinly sliced
  • 300 g courgettes, halved lengthwise, cut into slices approx. 4 mm thick
  • 1 yellow pepper, sliced
  • 1 litre vegetable bouillon
  • 50 g pasta (soup pasta), e.g. risoni
  • 2 chicken breasts (approx. 150 g each), cut into 1.5 cm cubes
  • 1 organic lemon, use half of grated zest and all of the juice
  • 2 tbsp basil, finely chopped
  • salt and pepper to taste, to taste
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And that's how it's done
And that's how it's done
Sauté the onion and garlic in the oil. Add the vegetables and cook for a further 3 mins. Pour in the bouillon, bring to the boil, add the pasta, cook over a medium heat until just al dente.
Add the chicken, leave to infuse just below the boil for approx. 3 mins. Add the lemon and basil just before serving, season.