Vegetable soup with chicken and lemon

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 225 Kcal, 23g Protein, 18g Carbohydrates, 6g Fat


  • Soup
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 400 g fennel, thinly sliced
  • 300 g courgettes, halved lengthwise, cut into slices approx. 4 mm thick
  • 1 yellow pepper, sliced
  • 1 litre vegetable bouillon
  • 50 g pasta (soup pasta), e.g. risoni
  • Chicken
  • 2 chicken breasts (approx. 150 g each), cut into 1.5 cm cubes
  • 1 organic lemon, use half of grated zest and all of the juice
  • 2 tbsp basil, finely chopped
  • salt and pepper to taste, to taste

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  • Soup

    Sauté the onion and garlic in the oil. Add the vegetables and cook for a further 3 mins. Pour in the bouillon, bring to the boil, add the pasta, cook over a medium heat until just al dente.
  • Chicken

    Add the chicken, leave to infuse just below the boil for approx. 3 mins. Add the lemon and basil just before serving, season.
  • Serve with:

    Toasted baguette.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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