Chicken soup with lots of vegetables
Chicken soup with lots of vegetables - an explosion of flavors and colors in every spoonful
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6 servings
Chicken soup with lots of vegetables is a comforting dish, perfect for cool days or when you feel the need for a bowl full of health. This recipe will not only bring warmth to your soul, but will also fill your home with an inviting aroma. Using fresh ingredients and a diverse combination of vegetables, this dish will surely become a staple in your kitchen.
Brief history
Soup is a traditional dish in many cultures, with deep historical origins. This special chicken soup recipe with vegetables pays homage to the diversity of natural ingredients, each contributing not only a unique taste but also important nutritional benefits.
Ingredients:
- 2 chicken backs (approx. 1 kg)
- 1 medium onion
- 1 small red cabbage
- 1 small broccoli
- 1 carrot
- 1 small celery
- 1 bell pepper
- 1 cup soup vegetables (carrot, parsley, celery)
- 1 handful of peas
- Homemade wide noodles (about 200 g)
- 1 tablespoon hot paprika (or sweet, to taste)
- Salt and pepper to taste
- Lovage and fresh green parsley for garnish
Step-by-step instructions:
1. Preparing the ingredients
Start by thoroughly cleaning the chicken backs. Rinse them under cold water and cut them into three pieces. This will add a deep and savory flavor to your soup. It is important to choose fresh chicken for maximum aroma.
2. Chopping the vegetables
Peel and chop the onion, carrot, celery, and bell pepper into small cubes. Break the broccoli into florets, and finely slice the red cabbage into thin strips. This diversity of textures will make the soup more appealing.
3. Starting to cook
In a large 5-liter pot, add 3 tablespoons of oil and sauté the onion until it becomes translucent. This will form the base of the soup's flavors. Then add the chicken backs and sauté until they turn white, stirring constantly to avoid burning.
4. Adding spices
Once the meat has turned white, add the paprika. This ingredient will give your soup a vibrant color and add a distinct note of warmth. Mix well and pour in warm water, filling the pot up to ¾ full. Wait for it to start boiling.
5. Skimming
When the water has started to boil, don’t forget to skim the soup. This step is crucial for removing impurities and achieving a clear and appetizing soup. Skimming is done using a skimmer or a large spoon.
6. Adding vegetables
Once the foam has stopped rising, add the carrots and celery. Let it boil for 10 minutes, during which the flavors will blend perfectly.
7. Continuing with cabbage and bell pepper
After the 10 minutes, add the cabbage, bell pepper, and soup vegetables. Boil everything until the cabbage softens slightly, about 10 minutes. Finally, add the broccoli florets and peas. Season with salt and pepper to taste, and if you want to intensify the flavors, you can add chicken stock.
8. Noodles
In a separate pot, boil the homemade noodles according to the package instructions (usually 5-7 minutes). Once cooked, drain them well. Then add them to the soup and let it boil for 2-3 minutes. This will allow the noodles to absorb some of the soup's flavor.
9. Finalizing
Turn off the heat and add the fresh herbs – lovage and parsley. Stir gently and let the soup rest for a few minutes before serving.
10. Serving
Serve the soup hot, with a spoonful of sour cream on top, if desired. You can also add some slices of toasted bread for extra flavor.
Variations and suggestions
- If you prefer a tangier note, you can add vinegar, borscht, or tomato paste.
- If you want to make the soup spicier, opt for hot paprika or add fresh chili peppers.
- Chicken soup pairs very well with a fresh green salad or a beet salad for an extra boost of vitamins.
Nutritional information
Chicken soup with vegetables is a nutritious choice, rich in protein and fiber. Additionally, the vegetables add essential vitamins, such as vitamin C from bell peppers and broccoli, and B vitamins from carrots and celery. This recipe is an excellent source of hydration and can be a light choice for lunch or dinner.
Frequently asked questions
1. Can I use other types of meat?
Yes, you can replace the chicken backs with chicken breast or even turkey, depending on your preferences.
2. How long can the soup be stored in the refrigerator?
The soup can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container.
3. Can the soup be frozen?
Yes, you can freeze the soup, but it is recommended not to add the noodles before freezing, as they can become soft upon thawing.
I encourage you to try this chicken soup recipe with lots of vegetables and enjoy every bite. It is a dish full of love and health, perfect for gathering the family around the table. Enjoy your meal!
Ingredients: 2 pcs chicken back, 1 onion, 1 small red cabbage, 1 small broccoli, 1 carrot, 1 small celery, 1 bell pepper, 1 cup soup vegetables, 1 handful of peas, homemade wide noodles, green parsley, 1 tablespoon hot paprika, salt, pepper
