Ingredients:
½ cup sliced cheese
½ cup green peas
½ cup sliced potato
½ cup sliced carrot
6 cups chicken broth
2 teaspoons chopped
parsley
salt
pepper
tomato paste
½ cup chopped celery
1 bouillon cube
Procedure:
Clean and wash well the
vegetables. Boil the vegetables in the broth of chicken with tomato
paste in a casserole. If the chicken is tender place the bouillon
cube, salt and pepper. Let the mixture cooks for about 4 minutes.
When ready to serve add the cheese and parsley.
