Greek-style chicken soup

Greek-style chicken soup is a dish with a flavor and texture that brings a touch of tradition to every spoonful. This recipe combines fresh ingredients with a simple technique, making each serving a culinary delight. Soup, in general, is a symbol of hospitality and comfort, and this version is perfect for a family dinner, as well as for impressing guests.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 4

Ingredients:
- 500 g skinless, boneless chicken breast
- 2 carrots
- 1 onion
- 1 parsnip
- 1 small celery
- 2 potatoes
- 1 cup of rice
- 1 cup of canned peas
- 300 ml milk (or cream for a creamier version)
- 3-4 tablespoons of olive oil
- Vinegar (to taste)
- Salt (to taste)
- Pepper (to taste)
- 1 bunch of fresh parsley

The history of Greek-style chicken soup is fascinating. This recipe has evolved over time, influenced by local culinary traditions that emphasize fresh ingredients and simple yet tasty preparations. Soup has become a staple in many households, appreciated not only for its taste but also for its nutritional value.

Step by Step:

1. Preparing the ingredients: Start by washing the chicken breast well and cutting it into small cubes, about 2 cm. This will allow for even and quick cooking. Peel and chop the carrots, parsnip, celery, and onion. The carrots and parsnip can be grated on a large grater, which will help release their flavors into the soup.

2. Sautéing the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Continue with the grated carrots, parsnip, and celery, stirring constantly to prevent burning.

3. Adding the meat: Once the vegetables have softened slightly, add the chicken cubes. Stir well to combine with the vegetables and let them brown slightly for about 5-7 minutes, until the meat turns white on all sides.

4. Boiling the soup: Add enough water to the pot to cover all the ingredients (about 2 liters). Bring to a boil, then reduce the heat and let the soup simmer for 20-25 minutes. During this time, you can add vinegar (to taste) to give the soup a bit of acidity.

5. Adding rice and potatoes: Once the chicken is cooked, add the washed rice and peeled potato cubes. Let everything boil for another 15-20 minutes, until the rice and potatoes are well cooked.

6. Finalizing the dish: Once all the ingredients are cooked, adjust the taste with salt and pepper. Turn off the heat and add the hot milk (or cream if you prefer a richer consistency). Incorporate the canned peas and finely chopped parsley. Let the soup rest for a few minutes before serving, so the flavors can combine perfectly.

7. Serving: Greek-style chicken soup is served hot, garnished with a few fresh parsley leaves. It is delicious alongside a slice of fresh bread or crispy croutons. You can add a little vinegar to the plate for an even more intense flavor.

Practical tips:
- You can also add other vegetables, such as zucchini or bell peppers, to bring more variety to the soup.
- If you prefer a richer taste, replace the milk with cream or add a few tablespoons of Greek yogurt to the plate.
- The soup can be stored in the fridge for 2-3 days, and the flavor will intensify. You can reheat it on the stove or in the microwave.

Nutritional values (per serving):
- Calories: approximately 320 kcal
- Protein: 28 g
- Fat: 10 g
- Carbohydrates: 35 g

Frequently asked questions:
- Can I use chicken with bones? Yes, but you will need to adjust the cooking time, as meat with bones takes longer to cook.
- Is the soup suitable for children? Absolutely! It is healthy and full of nutrients. You can adjust the spices to make it milder.
- Can I make the soup without rice? Of course! You can omit the rice or use quinoa for a healthier option.

Combine Greek-style chicken soup with a fresh summer salad or a refreshing lemonade for a perfect meal. This recipe is not only a delicious choice but also a true culinary hug, perfect for any occasion. Enjoy your meal!

 Ingredients: 500 g skinless and boneless chicken breast, 2 carrots, 1 onion, 1 parsnip, 1 small celery, 2 potatoes, 1 cup of rice, 1 cup of canned peas, 300 ml of milk, vinegar, salt, pepper, parsley

 Tags:  soup chicken meat