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When I served these two dishes as part of the same supper one night, my son dunked his chicken strips into the mild soup. Curiosity won me over, and later (when he wasn’t looking), I did the same… The result was such a perfect blend of flavors that I decided to present both the soup and chicken together here.
2 tablespoons oil
1 onion, diced
4 carrots, peeled and cut into chunks
2 zucchinis, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
1 tablespoon chicken soup mix
1 teaspoon Pereg Basil
1 teaspoon Gefen Garlic
2 teaspoons Gefen Salt
1/4 teaspoon pepper
4–6 cups water
1 tablespoon oil
2 tablespoons Gefen Mustard
1 teaspoon Pereg Paprika
Montreal steak spice, to taste
2 pounds chicken cutlets
In a medium-sized pot, heat oil. Add vegetables and sauté for 10 minutes.
Add remaining ingredients and stir.
Bring to a boil, then allow to simmer for one hour.
Blend the soup with an immersion blender until smooth.
Mix all the marinade ingredients.
Marinate the chicken in the marinade for 10 minutes.
Turn on the oven broiler and broil the chicken for 15 minutes or until the edges are brown.
Slice the chicken cutlets into strips and serve them over the soup.
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