Chicken And Vegetable Stew Recipe

Name: Chicken And Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None chicken breast, on the bone; 1 None onion, halved; 1 None bay leaf; 1 tsp peppercorns; 100 g short pasta; 500 g peppers, chopped; 200 g carrots, peeled and sliced; 200 g courgette, diced; 100 g frozen peas; 1/2 bunch parsley, chopped

Servings: persons

2 None chicken breast, on the bone
1 None onion, halved
1 None bay leaf
1 tsp peppercorns
100 g short pasta
500 g peppers, chopped
200 g carrots, peeled and sliced
200 g courgette, diced
100 g frozen peas
1/2 bunch parsley, chopped

1
Place the chicken breast in a pot with 6 cups water, the onion, bay leaf and black peppercorns. Bring to a boil and simmer for about 30 minutes. Meanwhile, cook the pasta in a separate pot of boiling salted water as per packet instructions then drain and set aside.
2
Remove the chicken breast, onion and bay leaf from the cooking liquid and add the peppers, carrots and zucchini. Simmer for about 10 minutes adding the peas 4 minutes before the end. Meanwhile, remove the chicken meat from the bone and cut into small pieces. Add the chicken back to the soup, together with the pasta to heat through for 1 minute and serve garnished with chopped parsley.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 None chicken breast, on the bone, 1 None onion, halved, 1 None bay leaf, 1 tsp peppercorns, and more.

Yes, Chicken And Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Stew

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