Informations supplémentaires
35 min.
|
567 kcal
|
easy
|
|
Printable version
1. Setup
Cut the pickle, carrot, celery and potatoes into small cubes. Cut the chicken breasts in 2. Zest the lemon then cut it into quarters. Chop the dill. Slice the bread in half.
2. Start the soup
Heat a drizzle of oil in a large pot over medium-high heat. Cook the carrot, celery, potatoes and chicken for 3-4 minutes. Season with salt and pepper. Add the pickles and mix.
3. Add the broth
Add the broth cube and 4 2P | 6 3P cups of water. Bring to a boil. Simmer over medium heat for 16-18 minutes.
4. Cook the bread
Place the bread on a baking sheet. Brush with a light drizzle of oil. Bake in the oven for 10-12 minutes until browned.
5. Pull apart the chicken
When step 3 is complete, remove the chicken pieces from the pot. Shred the chicken with 2 forks or finely chop with a knife. Return the chicken to the soup with the cream, dill, zest and the juice of half a lemon. Adjust seasoning to taste.
6. Plate your dish
Serve the soup with the bread. Bon appétit!
2unitChicken Breast
1unitDill Pickles
1unitCarrot(s)
400gYellow Potato(es)
1unitVegetable Broth Cube(s)
1unitDill
80mlCream 18%
1unitCiabatta Bread
1unitCelery
0.5unitLemon
What you need
pot, zester, tongs
567 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
53g
18%
fat
22g
34%
cholesterol
117mg
39%
fiber
7g
28%
protein
40g
saturated
8g
40%
sodium
1613mg
67%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg