Diet Chicken Soup

Clear broth with shredded chicken, carrot, celeriac & peppers

• 1 serving (diet portions)
• Broth ~1 h + finish ~25 min
• Easy
• Diet / Bulgarian app card

Source: Workbook sheet «Пилешка супа диетична» (recipe card screenshot)

Ingredients

• 350 ml chicken broth (from the batch)
• 200 g chicken (target ~150 g cooked)
• 50 g carrots
• 50 g celeriac
• 80 g red peppers
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 2 Tbsp parsley
• 20 g onion or leek

Method

1. Cook the chicken in about 2 L cold water with optional aromatics for ~1 hour on low heat to make broth.
2. Meanwhile coarsely grate or chop carrot, celeriac, pepper, and leek/onion. Saute in olive oil 3–4 min over medium-high heat.
3. Remove the cooked meat and strain the broth.
4. Shred or chop the meat used for the broth.
5. Add the needed amount of broth to the sauteed vegetables; simmer gently ~20 min.
6. Stir in parsley and take off the heat.
7. Divide meat into bowls and ladle over the vegetable broth. Extra broth keeps in the fridge or freezes in ice-cube trays.

Ingredient weights are approximate. After cooking they should correspond to about 150 g chicken and 200 g vegetables.