Chicken and vegetable soup

Ingredients

• 400 g chicken breast
• 1 medium onion (150 g)
• 1500 ml water
• 3 mushrooms (75 g)
• 1 tablespoon olive oil
• 75 g frozen peas
• 2 medium carrots (240 g)
• 100 g pasta
• 1000 ml water
• 1 teaspoon salt
• 1 teaspoon Vegeta
• 1/4 teaspoon white pepper
• 2 tablespoons tomato paste
• 10 g fresh parsley

Preparation

1. Put the chicken breast and whole onion in a pot with 1500 ml water. Bring to a boil, then simmer for 20 minutes, until the chicken is cooked through. 2. Meanwhile, thinly slice the mushrooms and cut the carrots into rounds. Heat 1 tablespoon olive oil in a pan and sauté the mushrooms, peas and carrots for 5 minutes, until they soften slightly. 3. Take the chicken breast out of the pot and discard the onion. Cut the chicken into cubes and return it to the soup with the vegetables from the pan. Cook the pasta separately for 8 minutes in 1000 ml water with 1 teaspoon salt, then drain it and add it to the pot. Add 1 teaspoon Vegeta and 1/4 teaspoon white pepper. Simmer the soup for 15 minutes, until the carrots are tender. 4. Add 2 tablespoons tomato paste and simmer for another 10 minutes. Sprinkle with chopped parsley before serving.