Chicken and Thai vegetable soup

Starters

Ingredients

Measures for 6 servings:

  • 4 chicken thighs, skin removed
  • 200g carrots
  • 200g turnips
  • 200g spring onions
  • 200g cabbage
  • 200g yellow courgettes (zucchini)
  • 2 sticks of celery
  • 1 leek
  • 1 red pepper
  • 6 stalks of fresh parsley
  • water
  • salt and pepper

  1.  Peel, wash and cut the vegetables into small pieces
  2.  Cut the chicken into small pieces, add the vegetables and place in a pressure cooker.
  3.  Cover with cold water and season well.
  4.  Cook for 30 minutes.
  5.  Keep warm until ready to serve. Dish up together the chicken, vegetables and cooking liquid.

Wine accompaniment