Summary

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

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Instructions

1. 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.
2. 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.
3. The recipe is intentionally laid out without any additional side dishes. Rice, pasta or the like would have to be added to the calories.