Chicken and vegetable soup

Ingredients (serves 4)

• Chicken breast (raw)300 g
• Potatoes (raw)400 g
• Carrot200 g
• Onion100 g
• Celery (stick)100 g
• Pasta (dry)80 g

Also: 1.5 l water, bay leaf, pepper, dill, salt

Method

1. Get ready: put the chicken (300 g) in a pan and cover with 1.5 l cold water. After handling raw chicken, wash your hands, the knife and the chopping board.
2. Bring to the boil over high heat (about 8–10 min) and skim off the foam with a spoon. Add the bay leaf and pepper and simmer over low heat for 20 min.
3. While the chicken cooks, peel and dice the potatoes (400 g), slice the carrot (200 g), and finely chop the onion and celery (100 g).
4. Lift the chicken out onto a plate and cut it open: there must be no pink inside and the juices must run clear. Let it cool a little and cut it into cubes.
5. Add the potatoes, carrot, onion and celery to the stock and season lightly with salt. Cook over medium heat for 10 min.
6. Add the pasta (80 g), return the chicken and cook for another 8 min over medium heat until the pasta is soft.
7. Take out the bay leaf, sprinkle with dill and serve. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.