Garlic soup with free-range chicken
Garlic soup with free-range chicken: A comforting delight
Garlic soup with free-range chicken is one of those recipes that combines tradition with comfort, bringing a touch of nostalgia in every spoonful. This soup is more than just a simple dish; it's a story passed down from generation to generation, a recipe that blends the natural flavors of the ingredients and will surely bring a smile to the faces of your loved ones. The preparation time is approximately 20 minutes, and the cooking time is 60 minutes, making this recipe ideal for a tasty family meal. The soup is sufficient for 4-6 servings, perfect for a Sunday family gathering or to be enjoyed throughout the week.
Ingredients:
- 1/2 free-range chicken (approximately 1.2 kg)
- 3 carrots
- 1 parsley root
- 1 slice of celery
- 1 whole onion
- 2 potatoes
- 1 head of garlic
- 300 g tomato paste
- salt, to taste
- fresh green parsley
- 2 natural vegetable cubes
- 500 ml homemade borscht
Preparation steps:
1. Preparing the ingredients: Start by cleaning all the vegetables. Carrots, parsley root, and celery should be chopped into small pieces. Peel the potatoes and cut them into small cubes, but they will be added later. The onion can be used whole, as it will be removed later from the soup.
2. Boiling the chicken: Portion the chicken and wash it well under cold running water. Fill a large pot with water and add the chicken along with a tablespoon of salt. Place the pot on high heat and wait for it to boil. Once it starts boiling, foam will form on the surface. It is important to remove it with a skimmer to achieve a clear and tasty soup.
3. Adding the vegetables: When the chicken has boiled for about 15-20 minutes, add the chopped vegetables (carrots, parsley root, celery, and onion). Cover the pot with a lid and let it simmer on medium heat for 30 minutes.
4. Adding the potatoes and garlic: After this time, add the diced potatoes and crushed garlic. These ingredients will add a special flavor to the soup. Let everything boil for another 15-20 minutes.
5. Finalizing the soup: Remove the parsley bouquet and the onion from the soup. Then add the homemade borscht and tomato paste, mixing well. Let it boil for another 10-15 minutes. The soup is ready when all the ingredients are well cooked, and the flavors have blended perfectly.
6. Serving: Serve the soup hot, sprinkled with freshly chopped green parsley. We recommend it alongside a portion of steaming polenta, which will perfectly complement the taste of the soup.
Useful tips:
- Use high-quality chicken, preferably from local farms, for a more authentic taste and juicier meat.
- If you like a more sour soup, you can adjust the amount of borscht according to your preferences.
- You can also add other vegetables, such as bell pepper or zucchini, to diversify the recipe.
Nutritional information:
This soup is rich in protein due to the chicken and nutrients from the vegetables. Each serving has approximately 250-300 calories, but this can vary depending on the amount of ingredients used. It is an excellent choice for a light, healthy, and comforting meal.
Frequently asked questions:
1. Can I replace the chicken with another type of meat?
- Of course! This recipe can also be adapted with turkey or even pork, but the cooking time may vary.
2. Can I make the soup vegetarian?
- Absolutely! You can replace the meat with a combination of vegetables and add a vegetable broth to maintain the rich flavors.
3. How can I store the soup for longer?
- The soup stores well in the refrigerator for 3-4 days, and if you want to freeze it, let it cool completely before placing it in airtight containers.
Garlic soup with free-range chicken is a dish that not only satisfies hunger but also brings a touch of home warmth. Whether you prepare it for a special occasion or simply for a family lunch, this soup will surely be a hit!
The vegetables are cleaned and cut into pieces, the potatoes are peeled and diced (the potatoes are added only at the end). Half a chicken is portioned, washed well, and boiled in salted water. I had a big, yellow, and fat chicken, and my mom said let's make a garlic soup, since we already had a soup from such a fat chicken, what else could we do? It turned out to be a really good soup, as the kids ate it for two days in a row. So let's get to the soup, not to the stories. The chicken is left to boil a bit, skimmed well, after which the chopped vegetables and green parsley leaves are added (I tie them with thread so they don't scatter throughout the soup), salt, natural vegetable cubes, and the whole onion are left to boil with the lid on for 30 minutes. Then the diced potatoes and crushed garlic are added, and it is left to boil for another 15-20 minutes, after which the green parsley is removed, and the borscht and tomato paste are added. It is boiled for another 10-15 minutes, and the soup is ready. It is served with chopped green parsley and polenta and pieces of meat. PS. I'm really sorry I don't have more pictures, but the soup was prepared by grandma, and I wasn't home, and grandma didn't take pictures. You can see from the pictures how much fat remained on the soup after it cooled and how much was thrown off of it.
Ingredients: 1/2 fat yellow chicken (approximately 1.2 kg / half chicken) 3 carrots 1 parsley root 1 slice of celery 1 whole onion 2 potatoes 1 head of garlic 300 tomato paste salt fresh parsley 2 cubes of natural vegetable broth (by Sylvia) 500 ml homemade borscht
Tags: chicken meat soup vegetables
