Chicken Soup

Ingredients

• 5 g — Fresh dill
• 80 g — Carrots
• 50 g — Onion
• 250 g — New potatoes
• 1000 g — Clear chicken broth
• 40 g — Parsnip
• 0.5 g — Bay leaf

Preparation

I boiled the cleaned and chopped vegetables — the carrot, onion, parsnip and new potatoes — in the clear chicken broth, together with the bay leaf, until softened. At the end I sprinkled over fresh chopped dill. Enjoy!