Chicken Heart Soup with Vermicelli and Dill

1. 1 Chicken heartspack 500 g ≈ $2.50 115 g
2. 2 Potatoes≈ $2.19 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 18 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Pastapack 450 g ≈ $1.37 40 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sunflower oil 14 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Trim the chicken¹ hearts, slice into rounds, and cover with 1 liter of water. Add a whole onion⁴ and bring to a boil.

2. Simmer the hearts for 15 minutes on low heat, skimming off any foam.

3. Add diced potatoes² and cook for another 10 minutes until tender.

4. Grate the carrot³, sauté in half the oil for 4–5 minutes, then add minced garlic⁵ and cook for 1 more minute.

5. Toast the vermicelli in the remaining oil over low heat for 2–3 minutes until golden.

6. Stir the sauté and vermicelli into the soup, season with salt and pepper, and cook for 5–7 minutes until the noodles are tender.

7. Add chopped dill⁷, turn off the heat, and let the soup steep covered for 5 minutes.

In short

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