Chicken soup with vegetables
Chicken soup with vegetables - a recipe full of flavor and warmth
Chicken soup with vegetables is a comforting dish, perfect for cooler days or moments when you need a boost of energy and nutrients. This recipe is not just a simple meal, but a culinary tradition that brings together natural ingredients, full of taste and health benefits. Over the years, the soup has become a symbol of hospitality and family warmth, often served at festive meals or on ordinary days.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 6
Necessary ingredients:
- 500 g chicken breast
- 1 small celery, grated
- 1 parsnip, diced
- 1 white onion, finely chopped
- 2 carrots, sliced
- 400 g green bean paste, chopped
- 3 medium potatoes, diced
- 1 egg
- 3 tablespoons tomato paste
- 1 bunch of parsley, finely chopped
- 3-4 tablespoons vegetable seasoning
- 3 tablespoons magic borscht (from Maggi)
- 1 tablespoon salt
- Olive oil (for sautéing the onion)
Preparing chicken soup with vegetables - Step by step:
1. Preparing the chicken breast: Start by placing the chicken breast in a large pot, adding 1 tablespoon of salt and covering it with water. Boil over medium heat for about 20-25 minutes, or until the meat is well cooked. Once done, remove the chicken breast from the pot and let it cool slightly.
2. Preparing the vegetables: Meanwhile, prepare the vegetables. Grate the celery, dice the parsnip, slice the carrots, and finely chop the onion. In a separate pan, heat 2-3 tablespoons of olive oil and sauté the onion over low heat until it becomes translucent and slightly golden. Then, add the chopped vegetables to the pot with water and chicken breast.
3. Boiling the vegetables: After adding all the vegetables, also add the green bean paste, mixing well. Let it boil over medium heat for 15-20 minutes, until the vegetables are tender.
4. Adding the potatoes: Meanwhile, in another pot, boil the 3 diced potatoes. When they are ready, add them to the soup.
5. Enriching the soup: Add the vegetable seasoning, magic borscht, and diluted tomato paste to the pot with vegetables. Mix well and let it boil for another 10 minutes for the flavors to combine.
6. Finalizing the soup: Before serving, beat the egg in a small bowl and gradually pour it into the soup, stirring constantly to form "fringes" of egg. Add the finely chopped parsley for an extra touch of freshness.
7. Serving: The chicken soup with vegetables is now ready! Serve it warm, with a spoonful of sour cream on top and, optionally, a shot of plum brandy for an even richer taste.
Useful tips:
- If you want an even richer version, add other vegetables like bell pepper or zucchini.
- Replace the chicken breast with turkey meat for a lighter option.
- For a more intense flavor, let the soup simmer longer over low heat, allowing the flavors to intensify.
- You can store leftover soup in the refrigerator for 2-3 days or freeze it for later consumption.
Nutritional benefits:
Chicken soup with vegetables is an excellent source of protein, vitamins, and minerals. The chicken breast provides lean protein, while the vegetables are rich in fiber, antioxidants, and essential vitamins that contribute to a healthy immune system.
Frequently asked questions:
- Can I use frozen chicken? Yes, but make sure it is well cooked before starting to prepare the soup.
- How can I adapt the recipe for vegans? Replace the chicken breast with tofu or seitan and use vegetable broth instead of water.
- How spicy is this dish? The basic recipe is not spicy, but you can add chili or pepper to taste.
Serving suggestions:
Chicken soup with vegetables pairs perfectly with a slice of fresh bread or polenta. A green salad or a fresh summer salad would wonderfully complement the meal.
In conclusion, chicken soup with vegetables is not just a simple and quick recipe, but also a true blend of flavors and nutrients that will make you feel at home. Enjoy this rich and comforting recipe to bring smiles to the faces of your loved ones!
Ingredients: 1/2 kg chicken breast, celery, parsnip, white onion, 2 carrots, 400 g green bean pods, 3 medium potatoes, 1 egg, 3 tablespoons tomato paste, 1 bunch of parsley, 3-4 tablespoons Vegeta, 3 tablespoons Maggi magic borscht.
