Hearty Chicken and Root Vegetable Soup
A comforting and nutrient-dense soup packed with tender chicken, seasonal root vegetables, and aromatic herbs, perfect for a warming and satisfying lunch.
Ingredients
- Chicken breast225 g
- Carrots75 g
- Onion50 g
- Garlic5 g
- Olive oil17.5 ml
- Salt1 g
- Black pepper0.5 g
- Potatoes150 g
- Celery root75 g
- Leek50 g
- Vegetable broth500 ml
- Dried marjoram0.5 g
- Fresh parsley5 g
Instructions
- 1Step 1
Dice the chicken breast into 2 cm cubes (2 minutes). Peel and dice potatoes, carrots, and celery root into 1.5 cm cubes (4 minutes). Slice the leek, chop the onion, and mince the garlic (4 minutes).
- 2Step 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and leek, and sauté for 3 minutes until softened.
- 3Step 3
Add the minced garlic and diced chicken breast to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
- 4Step 4
Add the diced potatoes, carrots, and celery root to the pot. Pour in the vegetable broth, ensuring all vegetables are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until vegetables are tender. Season with dried marjoram, salt, and black pepper.
- 5Step 5
Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.
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