Hearty Chicken Soup
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Feeling a bit under the weather? All you need are these: some bed rest, a pop of meds, and a warm bowl of Chicken Soup.
- 250 g Magnolia Chicken Breast Fillet, cut into cubes
- 1/2 cup white onions, chopped
- 1/2 cup carrots, diced
- 1/2 cup potatoes, diced
- 1/2 cup celery stalks, cut into ¼” length
- 1 cup fresh asparagus, sliced 1” thick
- 1/2 cup tomatoes, stewed
- 5 cups chicken stock
- pinch dried oregano
- pinch dried basil
- 1/4 cup cooking oil
- 2/3 cup Magnolia Cheddar Cheese, grated
- salt and pepper (to taste)
Heat oil in the pan. Sauté onions, carrots, potatoes, and stewed tomatoes.
Pour chicken stock and let it simmer for five minutes.
Add cubed of chicken breast fillet, celery, and asparagus.
Season with salt, ground black pepper, dried basil, and dried oregano.
Let it simmer until fully cooked.
Transfer soup in a bowl and top it off with grated cheese.
- Serving good for six persons.
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