Zucchini Potato Chicken Breast Soup

Ingredients

• 1/2 zucchini (diced)
• 1 potato (about 150g, diced)
• 170g cooked chicken breast (shredded)
• Broth (950ml water, 1 tsp chicken stock)
• 2 cups baby spinach (about 60g)
• A little dill
• 1 tbsp olive oil
• A little salt and pepper

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Steps

1. 01

   Bring 500ml water to a boil in a pot with 1/4 tsp salt. Once boiling, turn off the heat, add the chicken breast, remove after 20 minutes, and let it rest for 5 minutes. Shred it thinly along the grain.

2. 02

   Heat 1 tbsp olive oil in a pot and sauté the zucchini and potato over medium heat for 4 minutes.

3. 03

   Add 950ml water and 1 tsp chicken stock, and simmer for about 10 minutes until the potato is tender.

4. 04

   Transfer half the vegetables and broth to another pot, turn off the heat, and blend finely with a hand blender, then pour it back into the original pot.

5. 05

   Add the chicken breast and spinach, and warm over low heat for about 3 minutes.

6. 06

   Season with salt and pepper and ladle into a bowl.