Low Calorie Chicken Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g chicken breast, ready-cooked
- 250 ml chicken broth
- 40 g carrot (s), not too finely diced
- 60 g leek, cut into thin rins
- 60 g celeriac, not too finely diced
- 25 g suar snap peas, cut into strips
- 100 g asparaus, pre-cooked or frozen
- 100 g mushrooms, fresh, sliced
- 30 ml milk, low in fat
- salt
- pepper
- lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the celery, carrots, snow peas and leeks in the chicken stock for about 10 - 15 minutes, but firm to the bite. Meanwhile, cut the chicken breast into bite-sized pieces, clean the asparagus into bite-sized pieces and the mushrooms and cut into slices.
- When the vegetables are cooked, remove two tablespoons and place in a mug, add the milk and mix very finely with the hand blender. Put the asparagus and mushrooms back into the pot, bring to the boil for a short time and then let it steep for about 2 minutes.
- The recipe is intentionally laid out without any additional side dishes. Rice, pasta or the like would have to be added to the calories.
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