Chicken Broth with Egg and Dill

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Dillpack 50 g ≈ $1.80 8 g
6. 6 Bay leaves to taste
7. 7 Rye breadpack 350 g ≈ $2.39 40 g
8. 8 Salt 2 g

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

Method

1. Wash the chicken¹ and vegetables; peel the carrot³ and onion⁴; slice the carrot into 1 cm rounds and dice the onion into roughly 0.5 cm pieces; keep the bay leaf separate; set up a 2–3 liter pot with 500 ml of water and start heating on medium until just warmed.

2. Place the chicken¹, carrot³ and onion⁴ in the pot and add 500 ml water; bring to a gentle simmer over medium heat and skim foam for the first 5–7 minutes.

3. Continue simmering on medium heat for 25 minutes, gently skimming foam with a ladle to keep the broth clear.

4. Remove the chicken¹ from the broth, let it cool slightly, strip meat from the bones and cut into 1–2 cm pieces; strain the broth and return it to the pot.

5. Return the broth to a light boil over medium heat, season with salt to taste, and return the chicken¹ meat to the liquid.

6. Boil the eggs² hard in a separate pot for 9–10 minutes until the yolks are firm, cool in cold water and peel.

7. In bowls, place the chicken¹ and halved eggs², cover with broth, sprinkle with dill⁵, and serve with slices of rye⁷ bread.

8. Tips for substitutions and preparation: you can boil the eggs² ahead of time and refrigerate until serving; swap the herbs for fresh dill⁵ or parsley to taste.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.