Chicken Vermicelli Soup

1. 1 Chicken breast filletpack 800 g ≈ $7.36 50 g
2. 2 Pastapack 450 g ≈ $1.36 15 g
3. 3 Potatoes≈ $2.15 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 pat dry, cut into 2 cm cubes; prepare a pot of about 2 L, pour in 300 ml cold water and place over medium heat to warm.

2. Bring the water with chicken¹ to a boil over high heat, skim, simmer 15 minutes over medium heat; discard the first broth.

3. Add the potatoes³ cut into 2 cm cubes and the carrots⁴ cut similarly to the broth; simmer 10 minutes until vegetables are almost tender.

4. Add the vermicelli and cook over medium heat for 5 minutes, stirring to prevent sticking.

5. Finely chop the chicken¹, return to the soup, sprinkle with dill⁵; season to taste if desired and stir, then cook another 2 minutes until the chicken is heated through.

6. Remove from heat, check the chicken¹ is cooked (meat should be tender; internal temperature at least 74°C), if needed let rest covered for 1–2 minutes.

7. Serve hot, with extra dill⁵ if desired, and optionally with bread; keep the serving hot.

In short

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