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🍽️ Aromatic Chicken with Lemon Broth

403 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet (2 chicken breast fillets)
• 1 onion
• 1 bunch soup vegetables
• 0.5 small organic lemon
• 1 tbsp oil
• salt
• 2 black peppercorns
• 1 bay leaf
• 2 lime leaves
• 2 cloves
• 2 allspice berries
• 350 g kohlrabi (1 kohlrabi)
• 200 g waxy potatoes (3 waxy potatoes)
• 100 g peas (frozen)

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the onion in half through the center to get two halves.
4. 4. Peel one carrot and clean the celery.
5. 5. Wash the green end of the leek and the parsley root.
6. 6. Cut the prepared ingredients into coarse cubes.
7. 7. Pluck some celery greens, wash them, and set them aside.
8. 8. Rinse the half lemon under hot water.
9. 9. Slice the lemon into thin rounds.
10. 10. Heat a pot on the stove.
11. 11. Fry the cut surfaces of the onion halves firmly in it.
12. 12. Take the browned onion halves out of the pot and remove them.
13. 13. Add oil to the pot and heat it.
14. 14. Place the chicken breast fillets into the hot oil.
15. 15. Fry the meat over medium heat.
16. 16. Turn the meat several times while frying.
17. 17. Return the browned onion halves to the pot.
18. 18. Add the cubed vegetable pieces to the pot.
19. 19. Add the reserved celery leaves to the pot.
20. 20. Pour about 500 milliliters of water into the pot.
21. 21. Bring the mixture to a boil.
22. 22. Add salt to the broth.
23. 23. Add peppercorns to the broth.
24. 24. Add a bay leaf to the broth.
25. 25. Add lime leaves to the broth.
26. 26. Add cloves to the broth.
27. 27. Add allspice berries to the broth.
28. 28. Add the lemon slices to the broth.
29. 29. Place the lid askew on the pot.
30. 30. Let the soup simmer for about 20 minutes.
31. 31. Clean the remaining soup vegetables in the meantime.
32. 32. Peel the kohlrabi.
33. 33. Peel the potatoes.
34. 34. Cut the vegetables and potatoes into roughly equal-sized pieces.
35. 35. Lift the chicken fillets carefully out of the pot.
36. 36. Pour the sauce through a fine sieve.
37. 37. Pour the strained sauce into a second pot.
38. 38. Season the sauce with salt.
39. 39. Season the sauce with pepper.
40. 40. Add the potato and vegetable cubes to the sauce.
41. 41. Let the vegetables simmer over medium heat for about 15 minutes.
42. 42. Add the peas to the sauce.
43. 43. Return the chicken fillets to the sauce.
44. 44. Let everything simmer for another 5 minutes.
45. 45. Lift the vegetables out of the broth with a slotted spoon.
46. 46. Distribute the vegetables onto plates.
47. 47. Pour some broth over the vegetables.
48. 48. Arrange the chicken fillets on top of the vegetables.
49. 49. Sprinkle the dish with the reserved celery greens.

Nutrition per serving

• kcal: 403
• Protein: 56 g · Fett/Fat: 7 g · Carbs: 26 g