Chicken Heart & Dumpling Soup "Very Interesting"

1. 1 Chicken heartspack 500 g ≈ $2.50 115 g
2. 2 Potatoes≈ $2.15 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 ≈ $1.36 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 hearts, slice into rounds, place in a pot, cover with water, add chopped onion⁴, and bring to a boil

2. Add potato², cut into matchsticks, and simmer until tender

3. Sauté grated carrot³ in a pan, then add minced garlic⁵

4. Toast the vermicelli over low heat until golden

5. Stir the carrot³ and garlic⁵ mixture into the soup, season with salt and pepper

6. Add finely chopped dill⁷ and simmer for 1–2 minutes on low heat

7. Let the soup rest before serving

In short

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