Chicken and Wheat Soup

🛒 Ingredients

• Chicken breast 75 g · 87 kcal
• Whole wheat berries 20 g · 67 kcal
• Onion 25 g · 10 kcal
• Carrot 20 g · 8 kcal
• Celery stalk 13 g · 2 kcal
• Garlic 2 g · 2 kcal
• Chicken broth 300 g · 3 kcal
• Olive oil 3 g · 30 kcal
• Fresh parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Dice the chicken breast into 1-inch pieces; finely chop onion, carrots, and celery; mince garlic and chop fresh parsley. Rinse the whole wheat berries thoroughly under cold water.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, sauté until softened, about 5-7 minutes.
3. Add minced garlic to the pot and sauté for another minute until fragrant. Then, add the diced chicken breast and cook until lightly browned on all sides.
4. Pour in the chicken broth and add enough water to ensure all ingredients are submerged. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes.
5. Add the rinsed whole wheat berries to the pot. Continue to simmer, covered, for 30-40 minutes, or until the wheat berries are tender.
6. Season the soup generously with salt and black pepper to taste. Stir in the fresh chopped parsley just before serving to add freshness and aroma.
7. Ladle the hot chicken and wheat soup into individual bowls and serve immediately, optionally with a drizzle of olive oil or a sprinkle of extra fresh herbs.