Hearty Chicken and Vegetable Soup

Chop the 200g chicken fillet and place it in a bowl. Season with salt, black pepper, and paprika. Add 10g of flour and mix well.

Heat olive oil in a pan and fry the chicken fillet until golden brown. Set aside.
In the same pan, fry the chopped leeks until they soften.
Add the chopped celery stalk and continue to fry for another 2-3 minutes.

Add the grated carrots to the pan and fry until they begin to soften.
Add the chopped bell pepper and fry for another 2-3 minutes.
Add the chopped potatoes to the pan and fry until they begin to brown. Season with salt and black pepper, then add 10g of flour and mix well.
Add the chopped garlic and fry for another minute.
Pour 2 liters of water into the pot with the vegetables. Bring to a boil, then reduce the heat and cook for 15 minutes.
Add the fried chicken fillet back to the pot along with the 30g of noodles. Cook for an additional 10 minutes or until the noodles are tender.

Stir in the chopped parsley and dill just before serving.
Serving Suggestions: Serve this soup hot, garnished with additional fresh parsley and dill. It pairs well with crusty bread or a light salad on the side.
Continued on next page