Name: Chicken Soup with Cream
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 onion, medium, diced into small squares; 2 green bell peppers, cut into small cubes, without seeds or veins; 4 carrots, peeled, diced into small cubes; 2 stems celery, washed and chopped (including the leaves); vegetable oil; 1 package pasta, for La Moderna ® screw pasta soup; 1 1/2 cups sour cream, (for whipping, unsweetened); 1 pinch nutmeg, freshly ground; 1 chicken breast, washed and cut in half; water; salt and pepper

Preparation

15 mins

30 mins

Medium

Wash all the vegetables, chop the onion into small squares, peel the carrots and dice them, the same for the bell pepper removing veins and seeds, and chop the celery with leaves and stems. Heat a pot with oil and add the onion; let it soften and immediately add the carrot, celery, and bell pepper. When everything is slightly cooked, add the raw chicken breast, and enough water to cover the vegetables and a bit more to make it soupy. Season with salt and pepper to taste, let it boil covered for 20 to 25 minutes or until the chicken is cooked.