Ingredients

• Chicken breast – 600 gms, chopped into cubes (about 2-3 breasts)

• Chicken broth – 1.5 litres (low sodium, if available)

• Onion – 1 large one, chopped

• Carrots – 4 medium ones, sliced thinly

• Celery – 1 stalk, chopped small

• Frozen peas – 1½ cups

• Garlic – 3 cloves, finely chopped

• Oil – 1½ tablespoon + ½ tablespoon

• Cream – 125 ml

For seasoning:

• Bay leaves – 2-3

• Dill – ½ teaspoon

• Garlic salt – ½ teaspoon

• Black pepper – ½ teaspoon

• Paprika – ½ teaspoon

(You can be adventurous and use any seasoning lying in your pantry – basil/thyme/oregano/parsley)

Cooking notes

• Serves 4 bowls

• This is perfect for when you’re feeling under the weather! It doesn’t take too long to prep if you have a food processor for chopping.

• Optional: 1 pack of instant noodles, to make it more filling. For a healthier option, you can replace with ½ cup of cooked brown rice.

Method

1. Heat 1½ tablespoon of oil in a flat plan, and add in the chicken. Cook this for 5 minutes until it starts browning a bit.

2. In another (bigger) pan, heat ½ tablespoon of oil. To this add the veggies – carrots, celery, and onion. Stir fry on medium heat for about 3 minutes.

3. Add in the garlic and continue stir frying for another 1 minute.

4. Then add in the chicken and stir well. With that, add in the chicken broth, cream, bay leaves, and seasoning (dill, garlic salt, black pepper, paprika).

5. Once the soup comes to a boil, chuck in the frozen peas as well as instant noodles.

6. Reduce the heat and cover the pot. Let this cook for 10-12 minutes.

7. It’s ready – ladle it out into bowls and serve hot!

PS – You usually don’t need any additional salt since it’s there in the broth.