User Manual

Starters, soups and salads 21
Poultry bouillon with vegetables [Index: ]
MCRC00901971_BO_Gefluegelbouillon_m_Gemuese-006_F39MCRC00915007_SE_Gefluegelbouillon_m_Gemuese-005MCRC00900550_NF_Gefluegelbouillon_m_Gemuese-012_RZ0SoupsPoultryVegetablesPreparation methodsMicrowaveRecipe categoriesStarters, Salads
For 4 servings
Medium-sized glass dish with lid
BOUILLON:
1 shallot
10 g butter
20 g leeks
Pepper, freshly ground
200 g chicken breast fillet
200 g frozen vegetables
30 g fine soup noodles or vermicelli
800 ml poultry stock
Sea salt
Per serving
260 kcal, 10 g carbs, 13 g fat, 26 g protein,
0,8 BU
PREPARATION
1. Peel the shallots and finely dice them. Add to a glass dish with the butter.
2. Wash the leek and cut into fine strips. Place into the dish with the shallots and season with
pepper. Cover with the lid and sweat as indicated.
3. Briefly rinse the chicken breast fillet in cold water, pat dry with kitchen towel and cut into pieces
approx. 2 cm in size.
4. Add the meat, frozen vegetables and soup noodles to the sweated vegetables in the dish, stir and
top up with approx. 250 ml poultry stock. Cover with the lid and cook as indicated.
5. Pour over the remaining poultry stock, cover with the lid and bring the bouillon to the boil again as
indicated.
Setting procedure:
Microwave 600 watts
Shallots, leeks: 4 minutes
Meat, vegetables, pasta:
10-12 minutes
then
Microwave 1000 watts
Bouillon: 5-6 minutes