Quick Chicken and Root Vegetable Soup
A comforting and hearty soup packed with lean chicken breast and an assortment of seasonal root vegetables like potatoes, carrots, celery, and onion. This warming dish is perfect for a cold December evening and comes together quickly.
Ingredients
- Chicken Breast250 g
- Chicken Broth400 ml
- Carrots75 g
- Onion50 g
- Olive Oil10 ml
- Salt1 g
- Pepper0.5 g
- Potatoes200 g
- Celery50 g
- Parsley5 g
Instructions
- 1Step 1
Dice the chicken breast (250g per person) into 1.5 cm cubes. Dice the potatoes (200g per person), carrots (75g per person), celery (50g per person), and onion (50g per person) into small, uniform pieces to ensure quick cooking. (Prep time: 7 minutes)
- 2Step 2
Heat the olive oil (10ml per person) in a large pot or Dutch oven over medium-high heat (1 minute). Add the diced onion, carrots, and celery and sauté until slightly softened (2 minutes).
- 3Step 3
Add the diced chicken breast to the pot and cook until lightly browned on all sides (2 minutes).
- 4Step 4
Stir in the diced potatoes and pour in the chicken broth (400ml per person). Bring to a boil, then reduce heat to medium-low, cover, and simmer until chicken is cooked through and vegetables are tender (2 minutes).
- 5Step 5
Season with salt and pepper to taste. Ladle into bowls and garnish with fresh chopped parsley (5g per person) before serving. (Total Cook time: 1+2+2+2 = 7 minutes).
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