Chicken soup with root vegetables
Chicken soup with root vegetables
When it comes to culinary comfort, chicken soup with root vegetables is a true refuge. This recipe not only brings a unique flavor but also a warm and comforting aroma, perfect for chilly days or moments when you need an internal hug. Using root vegetables not only enriches the soup but also provides rich nutrition, making it an excellent choice for health.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 6
Necessary ingredients:
- 1 free-range chicken (approximately 1.5 kg)
- 2 large onions
- 2 carrots
- 2 parsley roots
- 2 parsnips
- 1 celery root
- 2 peppers (red or green, according to preference)
- 2 tablespoons of tomatoes for soup (or pureed tomatoes)
- 3 liters of water
- Salt, to taste
- A bunch of fresh parsley
Step-by-step preparation:
1. Preparing the chicken: Start by cutting the chicken into smaller pieces, removing the skin if you prefer a less fatty soup. Wash the meat well under a stream of cold water. This step will help remove impurities and contribute to a cleaner taste.
2. Initial boiling: Place the chicken pieces in a large pot and add 3 liters of water. Add a teaspoon of salt and put the pot on medium heat. Once the water starts to boil, remove the foam that forms on the surface with a skimmer. This will help achieve a clearer and more appetizing soup.
3. Cooking the meat: After removing the foam, let the chicken simmer on low heat for about 15-20 minutes. This will allow the fat to melt, and the meat will become tender. After this time, remove the pieces of meat from the soup and let them cool slightly to debone.
4. Adding the vegetables: While the meat cools, wash and chop all the vegetables (onion, carrots, parsley, parsnip, celery, and peppers) into small cubes. This will allow the flavors to combine better in the soup. Add the chopped vegetables to the pot with the chicken broth, cover with a lid, and let simmer on medium heat for 35 minutes.
5. Finishing the soup: After the vegetables have boiled, add the tomatoes for soup and mix well. Then, adjust the salt to taste. Let the soup simmer for another 15 minutes to allow the flavors to blend.
6. Serving: At this point, the meat should be cool enough to debone. Place the meat on a cutting board and cut it into smaller pieces, then add it back to the soup. Finally, add the chopped fresh parsley for an extra touch of freshness.
7. Serving suggestions: You can serve the chicken soup with root vegetables alongside fresh bread or crunchy croutons. A slice of lemon can add a touch of freshness and acidity, balancing the rich flavors of the soup.
Nutritional information: This soup is rich in protein due to the chicken and full of vitamins and minerals from the vegetables used. It also contains antioxidants that help strengthen the immune system. Per serving, the soup has approximately 250 calories, depending on the amount of meat and vegetables used.
Possible variations: You can experiment with different root vegetables, such as beets or turnips, to add a touch of color and flavor. Additionally, adding herbs like thyme or bay leaves can bring an even more complex flavor to your soup.
Frequently asked questions:
1. Can I use frozen chicken? Yes, you can use frozen chicken, but make sure it is completely thawed before cooking to ensure even cooking.
2. What other vegetables can I add to the soup? You can add zucchini, cauliflower, or broccoli, depending on your preferences.
3. How can I make the soup thicker? If you want a thicker soup, you can add a little rice or pasta, adding them in the last 10 minutes of boiling.
4. Can I store the soup? Yes, the soup stores well in the refrigerator for 3-4 days or can be frozen for later consumption.
This chicken soup with root vegetables is not only a delicious choice but also a healthy one, full of flavors that will delight your senses. I encourage you to experiment and personalize the recipe to your taste!
Ingredients: 1 country chicken, 2 large onions, 2 carrots, 2 parsley roots, 2 parsnip roots, 1 celery root, 2 bell peppers, 2 tablespoons of tomato paste for the soup, 3 liters of water, salt, 1 bunch of parsley
