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Traditional Chicken Soup with a “Whiff” of Mint

Soups A- A+

Preparation Time: QUICK
Cost: ECONOMICAL
Serves: 4

INGREDIENTS:

  • 8dl Chicken broth
  • 200g Chicken breasts and legs
  • 100g Carrots
  • 100g Onions
  • 25g Risoni pasta (rice-shaped) or cous-cous
  • 50ml Gallo Olive Oil
  • Fresh mint, to taste

PREPARATION:
Cook separately the chicken breast and the leg (the breast cooks faster) or take out the breast first.
Add carrots and onions (left intact).
Add the Gallo Olive Oil and place over moderate heat (simmer slowly).
Take out solids and add the pasta or cous-cous and cook.
Cut carrots and onions into small cubes.
Shred the chicken.
Place the solids in a bowl, add the broth around the solids and the julienne sliced mint leaves (very thin strips) on top.

CHEF'S TIP:
The broth should cook slowly so that it becomes transparent.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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