Light Chicken Vegetable Soup (No Potatoes)

1. 1 Chicken breast filletpack 800 g ≈ $7.36 120 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. Wash the chicken¹ breast, onion⁵, and celery⁶; peel the carrot⁴. Cut the carrot into 1 cm rounds and chop the onion and celery roughly.

2. Put the chicken¹ breast, onion⁵, and celery⁶ into a 2 L pot and pour in 500 ml water; simmer on low for 15 minutes.

3. Take the chicken¹ breast out of the broth, cool to a comfortable temperature, and slice into small pieces about 2 cm.

4. Add the carrot⁴ rounds to the broth, bring to a gentle boil and cook for 5 minutes.

5. Add the green³ beans and broccoli², continue to cook for another 5 minutes on low heat until the vegetables are tender.

6. Return the sliced chicken¹ to the pot, season with salt and pepper, and sprinkle with dill⁷; stir and remove from heat while the greens³ are still bright.

7. Serve the soup hot, garnish with extra greens³ and a slice of bread if desired.

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”.