Creamy Chicken Soup with a Poached Egg

Ingredients

• 1 Egg (For poaching)
• 2 Carrots
• 350 g Onions (Approximately 350 g)
• 500 g Potatoes (2-3 potatoes; approximately 500 g)
• 1 Chicken breast (One whole breast; the transcript mentions breasts in the plural)
• Salt (To taste)
• Curry powder (Amount not specified)
• Nutmeg (Amount not specified)
• Pepper (Amount not specified)
• Water (Enough to cover the ingredients)

Steps

1. 1

   Place the carrots, onions, potatoes, and chicken breast in a pot.

2. 2

   Cover the ingredients with water.

3. 3

   Add the salt, curry powder, nutmeg, and pepper.

4. 4

   Cook everything for about 30 minutes.

5. 5

   Remove the chicken breast from the pot and blend the vegetables into the broth.

6. 6

   Shred the chicken finely and return it to the pot.

7. 7

   Prepare the poached egg and serve it with the soup.

Notes

The post states that the recipe makes 2 servings and provides, per serving, 501 kcal, 45 g of protein, 66 g of carbohydrates, 10 g of fiber, and 7 g of fat. It does not specify the amount of water or spices. It also does not detail the method for poaching the egg.

Nutrition per serving

• soup
• main course
• high-protein
• gluten-free
• dairy-free
• boiled
• healthy meal