Chicken Broth with Swede

Ingredients

• 500 g swede
• 3 Carrots
• 1 onion
• 1 Garlic clove
• 1 tsp Rapeseed oil
• Salt
• black pepper (ground)
• 900 ml poultry broth
• 1 stalk leek
• 400 g chicken breast fillet
• 2 tbsp freshly chopped parsley
• chervil (for garnish)

Instructions

1. 1.

   Peel the swede, carrots, onion and garlic. Cut the swede into pieces and then into bite‑sized slices; slice the carrot. Chop the onion, leave the garlic whole. Sauté onions and garlic in oil, add the swede pieces and carrots, season with salt and pepper, then pour in the broth. Simmer gently for about 10 minutes.

2. 2.

   Meanwhile clean and rinse the leek, cut it diagonally into rings. Wash the chicken breast, pat dry and cut into bite‑sized pieces. Add to the soup and let cook for another 10 minutes; add more broth if needed.

3. 3.

   Finally stir in the parsley and season with salt and pepper. Serve garnished with chervil.