Light Chicken & Vegetable Soup (No Potatoes)

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Broccoli (frozen)pack 400 g ≈ $1.80 80 g
3. 3 Green beans (frozen)pack 400 g ≈ $1.70 80 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Celery stalkspack 400 g ≈ $2.20 40 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

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

Method

1. Slice the carrot⁴ into ½-inch rounds, chop the onion⁵ and celery⁶ roughly, and finely mince the dill⁷.

2. Place the chicken¹ breast, onion⁵, and celery⁶ in a pot, cover with 600 ml cold water, bring to a boil, skim off any foam, reduce heat, and simmer for 15 minutes.

3. Remove the chicken¹, cool slightly, and slice into 2-inch chunks.

4. Add the carrots⁴ to the broth and cook for 5 minutes.

5. Add the broccoli² and green³ beans (frozen is fine) and cook for another 5–6 minutes until the vegetables are tender.

6. Return the chicken¹ to the soup, season with salt and pepper, stir in the dill⁷, heat through for 1 minute, and serve hot.

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”.