Chicken and Vegetable Soup
Ingredients
- 150 g chicken breast
- 150 g carrot
- 40 g potato
- 30 g onion
- 30 g celery
- 330-350 ml water
- salt, pepper
Allergens
- Celery
Nutrition per serving
- Energy
- 300 kcal
- Protein
- 37 g
- Carbohydrates
- 27 g
- Fat
- 4 g
- Fibre
- 6 g
Preparation
Rinse the chicken breast and cut it into small cubes or thin strips so it cooks quickly and evenly.
Peel the carrot, potato, onion and celery. Cut the carrot and potato into small cubes; the onion and celery can be left in larger pieces for flavour.
Place the chicken breast in a small pot, add enough water to cover it well and bring to a gentle boil. If foam forms on the surface, remove it with a spoon.
After about 8–10 minutes, add the carrot, potato, onion and celery. Add more water if needed, so that all the ingredients are well covered.
Simmer for 20–25 minutes, until the chicken and vegetables are thoroughly cooked.
Remove the onion and celery if you used them only for flavour, or leave them in the soup if they are well tolerated.
Season with salt and pepper to taste. Optionally, add a little finely chopped fresh herbs at the end.
Serve the soup warm, not very hot. For better digestive tolerance, eat slowly and in small portions.
