Low-calorie chicken stew

Ingredients for 1 servings:

• 180 g chicken breast, cooked
• 250 ml chicken broth
• 40 g carrot(s), not too finely diced
• 60 g leek, in narrow rings
• 60 g celeriac, not too finely diced
• 25 g sugar snap peas, cut into strips
• 100 g asparagus, pre-cooked or frozen
• 100 g mushrooms, fresh, sliced
• 30 ml low-fat milk
• Salt
• pepper
• e.g. lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low carb, suitable for intermittent fasting 5 + 2

Cook the celery, carrot, snow peas, and leek in the chicken broth for about 10-15 minutes until tender but firm to the bite. Meanwhile, cut the chicken breast into bite-sized pieces, cut the asparagus into bite-sized pieces, and trim and slice the mushrooms. Once the vegetables are cooked, take two tablespoons and put them in a mug, add the milk, and blend until smooth. Return the mixture to the pot with the asparagus and mushrooms, bring to a boil briefly, and then let it simmer for about 2 minutes. This recipe intentionally does not call for any other side dishes. Rice, pasta, or similar would have to be added to the calories.