Cheesy Chicken Soup

1. 1 Chicken breast filletpack 800 g ≈ $7.36 100 g
2. 2 Cream cheesepack 140 g ≈ $1.80 60 g
3. 3 Potatoes≈ $2.15 per kg 120 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Pastapack 450 g ≈ $1.36 30 g
7. 7 Butterpack 180 g ≈ $1.60 8 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ fillet and cut into 2 cm cubes; peel and cube the potatoes³ to 2 cm; dice the onion⁵ to 1 cm; dice the carrot⁴ to 1 cm; heat a pot over medium heat and melt a small amount of butter⁷.

2. Make the broth: pour 500 ml of water over the cubed chicken¹ and simmer over medium heat for 15 minutes until the meat reaches an internal temperature of 74°C and is juicy.

3. Add the potato³ cubes to the broth and simmer over medium heat for 10 minutes, until the potatoes can be pierced easily with a knife.

4. Sauté the onion⁵ and carrot⁴ in oil over medium heat for about 4–5 minutes until soft, then transfer to the soup.

5. Stir in the small pasta⁶ and cook according to package directions, stirring occasionally, until the pasta is tender.

6. Add the cottage cheese and stir over low heat until fully melted, season to taste.

7. Remove from heat, let stand for 1–2 minutes, sprinkle with dill⁸ and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.