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Hearty Chicken and Root Vegetable Soup

Hearty Chicken and Root Vegetable Soup

Ingredients (Serves 2)

Chicken breast225 g
Potatoes150 g
Carrots75 g
Celery root75 g
Leek50 g
Onion50 g
Garlic5 g
Olive oil17.5 ml
Vegetable broth500 ml
Dried marjoram0.5 g
Salt1 g
Black pepper0.5 g
Fresh parsley5 g

Instructions

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).
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.
3
Add the minced garlic and diced chicken breast to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
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.
5
Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.
Hearty Chicken and Root Vegetable Soup
Featured Recipe
Lunch
28 min
Medium
High Protein
Quick Meal
High Protein

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.

28 min
2 servings
MEDIUM
Lunch
28 min
Medium
High Protein
Nutrition Facts
637
Calories
58g
Protein
54g
Carbs
23g
Fat
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Ingredients

Servings:
2
Main Ingredients1
  • Chicken breast225 g
Vegetables & Herbs3
  • Carrots75 g
  • Onion50 g
  • Garlic5 g
Pantry Staples3
  • Olive oil17.5 ml
  • Salt1 g
  • Black pepper0.5 g
Additional Items6
  • Potatoes150 g
  • Celery root75 g
  • Leek50 g
  • Vegetable broth500 ml
  • Dried marjoram0.5 g
  • Fresh parsley5 g

Instructions

  1. 1
    Step 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).

  2. 2
    Step 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.

  3. 3
    Step 3

    Add the minced garlic and diced chicken breast to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.

  4. 4
    Step 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.

  5. 5
    Step 5

    Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.

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