Grilled Chicken and Vegetable Broth

Nordic · Autumn · 45 min · Serves 4 · By The Lesapor Kitchen

This grilled chicken and vegetable broth is a simple, healthy dish perfect for autumn evenings. Packed with flavor from roasted vegetables and herbs, it's a light yet satisfying meal.

Ingredients

• 1 pound boneless chicken breasts, cut into thin strips
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 2 cups water
• 2 carrots, sliced
• 1 medium leek, cleaned and sliced
• 1 cup sliced mushrooms
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, for garnish

Method

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add the remaining olive oil. Add the sliced carrots, leek, and mushrooms. Sauté for 5 minutes until they begin to soften.
3. Sprinkle the vegetables with thyme, and season with salt and pepper to taste. Pour in the chicken broth and water, bringing the mixture to a simmer.
4. Return the chicken strips to the skillet. Cover and let simmer on low heat for about 20 minutes, until the chicken is cooked through and the flavors meld together.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.