Chicken soup with omelette and vegetables

Name: Chicken soup with omelette and vegetables
Prep time: 45 min
Total time: 45 min
Ingredients: 400 g Chicken breast; 3 pcs Potato; 1 pcs Carrot; 2 pcs Egg; 100 ml Cream 10%; 1 tsp Olive oil; 10 g Parsley; Salt, to taste

A light chicken soup with potatoes, carrot and soft strips of omelette.

Per serving: 295 kcal
Time: 45 min
Servings: 4

Protein, fat and carbs per serving

Protein: 31 g 42% of calories
Fat: 9 g 28% of calories
Carbs: 22 g 30% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Chicken breast 400 g
Potato 3 pcs
Carrot 1 pcs
Egg 2 pcs
Cream 10% 100 ml
Olive oil 1 tsp
Parsley optional 10 g
Salt to taste

Method

Simmer the chicken fillet in 1.5 l of salted water for 20–25 minutes, lift it out, let it cool and cut it into pieces.
Dice the potatoes, coarsely grate the carrot and cook them in the broth for about 20 minutes until the potatoes are soft.
Whisk the eggs with the cream and a pinch of salt, cook an omelette in a lightly oiled pan for a couple of minutes per side, cool and cut into strips.
Return the chicken to the soup, add the omelette, cook for a minute and turn off the heat. Sprinkle with chopped parsley.