← All recipes

🍽️ Crystal Clear Chicken Broth with Fresh Vegetables

310 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 1 tbsp clarified butter
• salt
• pepper (from the mill)
• 0.5 untreated lemon
• 1 small stalk leek
• 1 carrot
• 0.5 stalk celery
• 800 ml poultry stock (from the jar)
• 2 tomatoes
• parsley

Instructions

1. 1. Heat the oil in a large pan.
2. 2. Place the chicken fillets in the hot pan.
3. 3. Fry the meat for about 10 minutes until golden brown.
4. 4. Season the chicken with salt and pepper.
5. 5. Remove the meat from the pan and let it cool.
6. 6. Slice the lemon into thin rounds.
7. 7. Clean the leek and wash it thoroughly.
8. 8. Peel the carrots.
9. 9. Cut the leek and carrots into thin sticks.
10. 10. Clean the celery and wash it.
11. 11. Slice the celery into thin rounds.
12. 12. Pour the chicken stock into a pot.
13. 13. Heat the stock slowly.
14. 14. Add the prepared vegetables to the hot stock.
15. 15. Add the lemon slices to the pot.
16. 16. Let everything steep over low heat for about 5 minutes.
17. 17. Season the broth with salt and pepper.
18. 18. Remove the lemon slices from the broth.
19. 19. Let the broth cool down covered.
20. 20. Place the cooled broth in the refrigerator until thoroughly chilled.
21. 21. Pour boiling water over the tomatoes briefly.
22. 22. Shock the tomatoes immediately in cold water.
23. 23. Peel the tomatoes.
24. 24. Quarter the tomatoes.
25. 25. Remove the seeds from the tomatoes.
26. 26. Cut the tomato flesh into small cubes.
27. 27. Slice the cooled chicken meat into thin slices or strips.
28. 28. Serve the cold clear broth in bowls.
29. 29. Add the tomato cubes and chicken fillets to the broth.
30. 30. Garnish the dish with fresh parsley.
31. 31. Serve the broth immediately.

Nutrition per serving

• kcal: 310
• Protein: 37 g · Fett/Fat: 14 g · Carbs: 8 g