Chicken Noodle Soup

1. 1 Chicken breast filletpack 800 g ≈ $7.23 50 g
2. 2 Pastapack 450 g ≈ $1.37 15 g
3. 3 Potatoes≈ $2.19 per kg 50 g
4. 4 Carrots≈ $1.50 per kg 30 g
5. 5 Dillpack 50 g ≈ $1.80 2 g

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

Method

1. Rinse the chicken¹ breast and cut into 1 cm cubes. Peel and dice the potatoes³ and carrots⁴ into small 1 cm cubes.

2. Pour 350 ml of cold water into a pot, add the chicken¹, and bring to a boil. Skim off any foam. Simmer over medium heat for 15 minutes until the chicken is fully cooked—white and tender inside.

3. Add the potatoes³ and carrots⁴, and cook for 10 minutes until the vegetables are soft.

4. Stir in the egg noodles and cook for 5 minutes, stirring occasionally, until tender.

5. Chop the dill⁵ finely, add it to the soup, and heat through for 1 minute. Serve warm, unsalted.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.