Vegetable soup with chicken hearts

Vegetable and chicken heart soup is a comforting recipe, full of flavor and health, perfect for cooler days or when you want to indulge in a delicious and nourishing dish. This soup is not only easy to prepare but also an excellent way to take advantage of seasonal vegetables and add a source of healthy protein through chicken hearts.

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

Necessary ingredients:

- 500 g chicken hearts
- 30 ml oil (olive or sunflower)
- 2 medium carrots
- 1 piece of celery (approximately 100 g)
- 1 large potato
- 1 medium onion
- 1 bell pepper (preferably red or yellow for extra color)
- 250 g mushrooms (champignon or any other fresh mushrooms you prefer)
- Salt and pepper to taste
- Fresh parsley leaves for garnish
- Sour cream or yogurt, optional, for serving

Preparing the soup:

1. Preparing the ingredients: Start by washing all the vegetables well under cold running water. Peel the carrots, celery, potato, and onion. Cut the vegetables into small cubes for even cooking. The bell pepper can be sliced into strips or cubes, depending on your preference. Slice the mushrooms thinly.

2. Preparing the chicken hearts: Wash the chicken hearts in cold water, then let them drain in a colander. It is important to remove any unwanted fat or membranes.

3. Cooking in a Multicooker: In the multicooker bowl, add the oil and select the "Fry" program for 10 minutes. Add the chicken hearts and stir gently to brown them. This step will add a delicious flavor to the soup.

4. Adding the vegetables: Once the time is up and you hear the beep, add the prepared vegetables. Choose the "Stew" program for 40 minutes. Stir occasionally, about twice, to ensure the vegetables soften slightly and release their flavors.

5. Completing the soup: After the 40 minutes, add the sliced mushrooms and pour in 3 liters of water. Season with salt and pepper to taste. Close the lid and let the multicooker finish the job.

6. Finishing: Finally, add the chopped parsley leaves. Taste the soup and adjust the seasonings if necessary.

7. Serving: Serve the soup hot, either plain or with a spoonful of sour cream or yogurt on top, according to everyone's preference. A slice of fresh bread would perfectly complement the meal!

Practical tips:

- Vegetarian option: You can replace chicken hearts with a plant-based protein, such as chickpeas or lentils, but be sure to adjust the cooking time.
- Spicy soup: For an extra kick, you can add a finely chopped chili pepper at the beginning of cooking.
- Alternative vegetables: You can experiment with other vegetables, such as zucchini or cauliflower, depending on the season and preferences.
- Fresh herbs: Instead of parsley, you can use dill or cilantro for a different taste.

Nutritional information: This soup is rich in protein due to the chicken hearts, while the vegetables add essential vitamins and fiber. Each serving provides approximately 350-400 calories (depending on the amount of sour cream or yogurt added), making it a healthy choice for a main meal.

Frequently asked questions:

1. Can I use other types of meat? Yes, you can replace chicken hearts with diced chicken or turkey. The cooking time should be similar.

2. How long can the soup be stored in the refrigerator? The soup can be stored in airtight containers in the refrigerator for 3-4 days. Be sure to reheat it well before serving.

3. How can I make the soup thicker? For a thicker soup, you can add a handful of rice or noodles, adjusting the cooking time accordingly.

Vegetable and chicken heart soup is an excellent choice for anyone looking for a simple yet tasty recipe. It will not only warm your soul but also fill you with energy to face the day. Enjoy and may you have many delicious meals!

 Ingredients: 500g chicken hearts, 30 ml oil, 2 carrots, 1 piece of celery, 1 large potato, 1 medium onion, 1 bell pepper, 250g mushrooms, salt, pepper, parsley leaves, sour cream/yogurt optional