Preparation
Put peeled vegetables without parsley tops, allspice and laurel leaves into a pot. Pour it with water and boil it. Boil on low heat for ca. 30 minutes. Finally, remove the vegetables and put 1 carrot aside. Dice the chicken breast fine and fry in heated oil, adding salt and pepper. At the end of frying, add sliced mushrooms and steam the whole under a cover for several minutes. Then, add it to the clean vegetable broth, add sliced previously boiled carrot and curry. Boil the whole for ca. 15 minutes, adding spice at the end.
Boil the pasta according to the recipe on the package. Put on a plate, pour it with the soup and sprinkle with chopped parsley.
Bon appétit!
50 min 5 portions
