Chicken breast: 150 g (5 oz, diced), Carrots: 100 g (1 cup, diced), Celery: 50 g (1/2 cup, diced), Onion: 50 g (1/2 cup, chopped), Garlic: 5 g (2 cloves, minced), Chicken broth: 500 ml (2 cups), Olive oil: 5 g (1 tsp), Fresh parsley: 5 g (1 tbsp, chopped), Salt & pepper: To taste
1. Sauté vegetables: Heat 5 g olive oil in a pot. Add 50 g onion, 100 g carrots, 50 g celery, and 5 g garlic. Sauté for 5 minutes. 2. Add chicken and broth: Add 150 g chicken and 500 ml chicken broth. Bring to a boil. 3. Simmer: Reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked. 4. Garnish: Sprinkle with 5 g parsley. Season with salt and pepper. 5. Serve hot.
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