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Pulled Chicken and Pickle Soup

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Pulled Chicken and Pickle Soup

with potatoes, carrot, cream and dill

Informations supplémentaires
35 min. | 567 kcal | easy | Family | 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