35minutes, 20 of them waiting
402Calories
39gProtein
1serving
Chicken soup does not have to simmer for three hours. With stock, chicken breast, carrot, celery, peas and a handful of noodles it is there in half an hour.
Ingredients
Forserving
- 120 gChicken breast
- 500 mlChicken stock
- 40 gSoup noodles, dry weight
- 80 gCarrots
- 40 gCeleriac
- 50 gPeas, frozen
- 30 gOnion
- Salt, pepper, parsley, bay leaf
How to make it
- Dice the carrot, celery and onion, bring them to the boil with the stock and bay, simmer for ten minutes.
- Lay the chicken in whole, poach it gently for ten minutes, take it out and pull it into pieces.
- Noodles and peas into the soup, cook as the packet says. Chicken back in, then salt, pepper and parsley.
One tip
The chicken poaches in the stock, it does not boil. In bubbling water it turns dry.
Nutrition per serving
| Calories | 402 |
|---|---|
| Protein | 39 g |
| Fat | 4 g |
| Carbs | 51 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Miso soup with tofu
Broccoli and pea soup
Pea soup with mint