Creamy Tomato Chicken Soup

Ingredients

• 2 clove garlic
• ½ x yellow onion
• 1 x carrot
• 1 x celery stalks
• 1 x chicken breast
• ½ can chopped tomatoes
• 5 dl water
• 1 x vegetable bouillon
• ½ x kohlrabi
• 2 dl heavy cream
• ¼ x lemon
• ½ x apple
• 1 handful chives

Method

1. Finely chop the garlic and onion, then sauté in a pot with oil until soft.
2. Dice the carrot into pieces and add them to the pot. Dice the celery stalk and add it as well. For extra flavor, you can add a generous knob of butter.
3. Dice the chicken breast and add it to the pot. Sauté until cooked through. If you like, add a splash of beer, white wine, or apple juice—I always have a little leftover in the fridge, and this is the perfect time to use it up. NB: for a gluten-free version, choose gluten-free beer.
4. Add the chopped tomatoes, water, and vegetable bouillon. Bring to a boil, then simmer on medium heat for 15 minutes.
5. Peel and dice the kohlrabi, then add it to the soup along with the heavy cream and lemon juice. Cook for another 5 minutes.
6. Add the diced apple and continue cooking. Season with freshly ground pepper and, if you like a bit of heat, add a teaspoon of sriracha. The soup will be ready in 5–10 minutes, depending on your preferred consistency. Serve with good bread and garnish with chives.