HAK Carrot soup with chicken and rucola


  • 1 jar HAK Carrots
  • 2 bouillon cubes (chicken)
  • 150 g chicken breast (cut in parts)
  • 2 onions, cut
  • 20 g butter
  • ½ tsp sugar
  • 125 ml crème fraîche
  • Freshly grinded black pepper
  • Salt
  • Rucola, cut
  • Bread
  • Olive oil


  • Solve the bouillon cubes in 600 ml boiling water.
  • Turn down the heat and add the chicken parts to the bouillon for ten minutes.
  • Remove the chicken from the bouillon and place on a seperate plate.
  • Sauté the onion in butter for four minutes, add some sugar.
  • Mix the onion and the leaked carrots with the bouillon, boil briefly.
  • Puree the soup with a mixure and add salt and pepper (as preferred).
  • Add the chicken parts and divide over four bowls, add one spoon of crème fraîche per bowl and garnish with some rucola.
  • Serve with bread and olive oil.

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