Ingredients

• 4 potatoes (e.g., young)
• 1 zucchini approx. 300 g
• 1 carrot
• 1 single chicken fillet
• 1 onion (e.g., young)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1.5 liters chicken broth or stock
• 150 g sour cream 18%
• 4 tablespoons chopped chives or young green onion with chives
• optionally: dill or fresh parsley if you like

Preparation

1. Peel young potatoes and dice them, place in a bowl and cover with cold water so they don't darken.
2. In a pot with a thick bottom, melt butter with olive oil. Add diced onion and cook until translucent, stirring occasionally. Add peeled and thinly sliced carrot and stir-fry for about 2 minutes.
3. Add drained potatoes, season with salt and stir-fry for about 5 minutes, stirring occasionally.
4. Pour in broth and bring to a boil over high heat. Reduce heat, cover the pot and cook for about 15 minutes until vegetables are soft.
5. Then add diced zucchini and cook uncovered for about 5 minutes.
6. Add diced chicken breast and cook for about 2 minutes over low heat.
7. Enrich the soup with sour cream, first mixed with a few tablespoons of water and then with a few tablespoons of broth.
8. Remove from heat. Add chopped chives to the soup and fresh parsley or dill if using.