Vegetable Soup with Chicken

300 g of carrots
300 g of yellow turnips
200 g of celery
1/2 bunch chives
1500 ml of vegetable soup
100 g peas (frozen)
2 chicken fillets
salt, pepper, oil



Peel root vegetables, cut lengthwise into 1 / 2cm strips and then into pins. Wash celery and cut across 1cm pieces. Chop the chives finely.
Boil up the soup, add the turnips and carrots and simmer for 8 minutes. After 4 minutes add celery and peas.
Season chicken filet with salt and pepper and fry on both sides in a little oil. Remove from the pan, let it rest and slice across it. Add meat to the soup and let it simmer.
Season with salt and pepper and serve sprinkled with chives.