Vegetable and chicken breast soup

Vegetable and Chicken Breast Soup - a recipe full of vitamins, light and filling

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4-6

Vegetable and chicken breast soup is a comforting dish, full of flavors and nutrients. It is perfect for cool days, but can also be enjoyed on sunny days. This traditional recipe has been passed down from generation to generation and is often appreciated for its simplicity and versatility of ingredients. Whether served for lunch or dinner, vegetable and chicken breast soup will provide you with an extra boost of energy and health.

Ingredients:
- 1 boneless chicken breast (about 500-600 g)
- 1 medium onion
- 1 carrot
- 2 medium potatoes
- 1 parsnip
- 1 small celery root
- 1 bell pepper (red or green, according to preference)
- 3 ripe tomatoes
- A handful of green peas (about 100 g, fresh or frozen)
- Salt, to taste
- Lemon juice, to taste
- Fresh chopped parsley, for serving

Step by step:

1. Preparing the ingredients: Start by washing the chicken breast well under a stream of cold water. It is recommended to choose a quality chicken breast, preferably from a trusted source, for better flavor. Cut it into cubes of about 2 cm. This will help it cook evenly and quickly.

2. Boiling the chicken breast: Place the chicken breast cubes in a large pot and add cold water until they are completely covered. Set the pot over medium heat and wait for it to reach boiling point. As the water begins to boil, it will form foam on the surface. Use a skimmer to remove this foam, ensuring that the soup remains clear and pleasant.

3. Preparing the vegetables: In the meantime, peel the vegetables. Chop the onion finely, and cut the carrot, potatoes, parsnip, celery, and bell pepper into cubes or slices, depending on your preference. It is important that the vegetables are cut into similar sizes to cook evenly.

4. Adding the vegetables: Once the chicken breast has boiled and you have skimmed the soup, add the prepared vegetables to the pot. This is a key step, as the vegetables will add flavor and nutrients to the soup. Let everything simmer over medium heat for about 20 minutes, or until the vegetables become tender.

5. The tomatoes: About 5-10 minutes before turning off the heat, add the tomatoes. You can either grate them or cut them into cubes, depending on your preference. The tomatoes will give the soup a pleasant acidity and fresh taste.

6. Seasoning: After all the ingredients are well cooked, add salt to taste. You can start with a teaspoon and adjust according to your preference. If desired, you can sour the soup with a little lemon juice, which will enhance the flavors.

7. Serving: The soup is served hot, with fresh chopped parsley on top. This will add an extra touch of freshness and color. You can accompany the soup with a slice of fresh bread or crispy croutons.

Practical tips:
- For a more intense flavor, you can add a few peppercorns or a bay leaf during boiling.
- If you want a heartier version of the soup, you can add other vegetables such as zucchini or green beans.
- Instead of green peas, you can use corn or even cooked chickpeas to add a different texture.

Nutritional benefits:
This soup is rich in protein due to the chicken breast and packed with vitamins and minerals from the vegetables. It is an excellent choice for a light and healthy meal, low in calories and suitable for diets. A serving of vegetable and chicken breast soup has about 250-300 calories, depending on the ingredients used.

Variations:
- You can turn this recipe into a vegetarian soup by eliminating the chicken breast and adding more vegetables or a source of plant protein, such as lentils.
- The soup can be personalized with spices like cumin or turmeric, to give it a different flavor accent.

Frequently asked questions:
1. Can I use frozen chicken?
Yes, you can use frozen chicken breast, but make sure to thaw it completely before cooking.

2. How long can the soup be stored in the fridge?
The soup can be stored in the fridge for up to 3 days. Make sure to store it in an airtight container.

3. Can I freeze the soup?
The soup can be frozen, but it is recommended to do so without the lemon juice, as this can affect the texture upon thawing.

I hope this vegetable and chicken breast soup recipe brings you joy and health! Enjoy your meal!

 Ingredients: 1 larger boneless chicken breast, 1 onion, 1 carrot, 2 potatoes, 1 parsnip, 1 small root of celery, 1 bell pepper, 3 ripe tomatoes, a handful of green peas, salt

 Tags:  chicken breast vegetables tomatoes pea