Chunky Chicken & Vegetable Soup

Ingredients

• 100 grams Chicken Breast
• 3 tablespoons Tiny Pasta (Orzo or Stelline)
• 1 small Potato
• 1 medium Carrot
• 0.5 stick Celery
• 2 tablespoons Onion
• 2 teaspoons Extra Virgin Olive Oil
• 1 teaspoon Fresh Parsley
• 0.5 teaspoon Lemon Juice

Instructions

1. Prepare the chicken: Cut the chicken breast into very small, uniform cubes (about 0.5cm to 1cm).
2. Prepare the vegetables: Finely dice the onion, carrot, celery, and potato. Safety Step: Ensure all vegetable pieces are small and roughly the same size to ensure even cooking and safe swallowing.
3. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5-6 minutes until the onion is translucent.
4. Add the chicken cubes to the pot and cook until the outside is no longer pink.
5. Add the diced potato and pour in the low-sodium chicken stock (or water). Bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
7. Add the tiny pasta (orzo or stelline) to the pot. Simmer for another 8-10 minutes until the pasta, chicken, and all vegetables are very soft.
8. Safety Step: Check a piece of chicken and a piece of potato; they should be easily smashable with a fork.
9. Stir in the finely chopped fresh parsley and a squeeze of lemon juice. The lemon juice helps with iron absorption.
10. Safety Step: Allow the soup to cool significantly before serving. Stir well to ensure there are no 'hot pockets' of liquid.

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