Tomato Soup with Chicken and Celery

Ingredients

• boneless skinless chicken breast3.14 oz (89 g)
• refined sunflower oil0.71 oz (20 g)
• yellow onion1.41 oz (40 g)
• paprika0.11 oz (3 g)
• garlic0.07 oz (2 g)
• celery stalks and leaves1.76 oz (50 g)
• water3.92 oz (111 g)
• potatoes3.99 oz (113 g)
• sweet bell pepper1.34 oz (38 g)
• tomatoes2.79 oz (79 g)

Directions

1. Slice the chicken breast and dice the potato, celery, and bell pepper.
2. Finely dice the onion and tomato.
3. Mince the garlic.
4. Sauté the chicken breast in oil in a saucepan.
5. Add the remaining vegetables and heat briefly.
6. Add water and cook until the potatoes are tender. Serve in a bowl.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.