Preparation Time:
35 min
Difficulty:
Novice
Ingredients:
- 200g of chicken breast
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 medium carrot, sliced
- 1 celery stalk, chopped
- 500ml of chicken broth
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 1 tablespoon of olive oil
- Fresh parsley for garnish (optional)
Kitchen Tools Needed:
- saucepan
- cutting board
- knife
- ladle
Instructions:
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the sliced carrot and chopped celery, cook for another 5 minutes.
- Cut the chicken breast into bite-sized pieces and add it to the saucepan. Cook until the chicken is no longer pink.
- Pour in the chicken broth, and add the bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the bay leaf, taste the soup, and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Macros:
- Total Calories: 330kcal
- Carbs: 15g
- Proteins: 30g
- Fats: 12g