Potato soup with chicken breast

Name: Potato soup with chicken breast
Ingredients: 3.5 l water; 3 potatoes; 1 cup broth; 1 carrot; 1 onion; 2-3 tablespoons oil; salt; pepper; fresh lovage and parsley

Soups - Potato soup with chicken breast by Elvira F. - Recipia

Potato soup with chicken breast is a simple recipe, perfect for an everyday meal. The vegetables are lightly sautéed, then the meat and water are added, and the soup is simmered until the potatoes are nearly tender. The tomato paste is added towards the end, along with the herbs, to keep the flavor fresh. It is served with sour cream and hot peppers, if desired. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the soup is simmered until the vegetables are nearly cooked, then allowed to simmer for another 5 minutes after adding the tomato paste Servings: not specified Difficulty: easy Recipe type: homemade soup with potatoes and chicken breast Ingredients 3.5 liters of water 3 potatoes 1 cup of tomato paste 1 carrot 1 onion 2-3 tablespoons of oil Chicken breast, washed and diced; the amount is not mentioned in the original recipe Salt, to taste Pepper, to taste Fresh lovage, finely chopped Fresh parsley, finely chopped For serving Sour cream Hot peppers Preparation method 1. Wash and peel the vegetables. Chop the onion finely, and cut the carrot and potatoes into suitable pieces for soup. The potatoes should not be cut too large, so they cook in a similar time to the other ingredients. 2. Heat the oil in a pot. Add the onion and cook until it softens, being careful not to let it burn. 3. Add the carrot and potatoes to the onion. Cover the pot with a lid and let the vegetables sauté, stirring occasionally. Stirring is important to prevent the vegetables from sticking to the bottom of the pot. 4. Once the vegetables are sautéed, add the washed and diced chicken breast. Allow the meat to cook and blend with the vegetables. 5. Pour in the 3.5 liters of water and let the soup simmer on low heat. Continue cooking until the vegetables are nearly done. The potatoes should be soft on the outside but not falling apart yet. 6. Add the tomato paste and season with salt. You can also use pepper, according to the ingredient list. Let the soup simmer for about 5 more minutes. 7. Turn off the heat and add the finely chopped lovage and parsley. The herbs are added at the end, after the heat is turned off. 8. Serve the soup hot, with sour cream and hot peppers. Why I make this recipe often It’s a simple soup with common ingredients and an easy-to-follow preparation method. The potatoes and carrot give it substance, while the chicken breast makes the soup more filling. It doesn’t require complicated techniques, and most of the time is spent simmering the vegetables and meat. Adding lovage and parsley at the end significantly enhances the soup's flavor, so I prefer not to add them earlier. This way, they remain more aromatic and are more pronounced in the bowl. Tips and variations Tips Cut the vegetables into pieces that are as similar in size as possible, so they cook at approximately the same time. Potatoes cook faster if cut into suitable cubes, but they shouldn’t be too small, as they may break apart during cooking. After adding the water, simmer the soup on low heat. A gentle simmer helps the vegetables and meat cook evenly. The tomato paste is added after the vegetables have started to boil and are nearly done. In this recipe, it only simmers for a few minutes before turning off the heat. Salt is added after the tomato paste, and the flavor is checked before turning off the heat. The necessary amount also depends on how salty the tomato paste is. Substitutions The original recipe does not specify an amount for the chicken breast, so this can be determined based on how hearty you want the soup to be, without altering the other mentioned ingredients. Sour cream and hot peppers are recommended for serving but are not mandatory ingredients in the pot. The soup can also be served without them. Variations For this version, keep the base of potatoes, carrot, onion, tomato paste, and herbs. The provided recipe does not include other vegetables or ingredients, so any additions would change the original composition of the soup. You can only adjust the amount of salt, pepper, and herbs to taste. Lovage is suitable for soup, while parsley complements the flavor without overpowering it. Serving ideas The soup is served hot, with a spoonful of sour cream in the bowl and hot peppers on the side. The sour cream can be added directly to each serving, allowing everyone to adjust the flavor to their liking. The herbs sprinkled in the bowl can be increased if you desire a more pronounced taste. Frequently Asked Questions 1. When is the chicken breast added? The chicken breast is added after the onion, carrot, and potatoes have been sautéed. It is added washed and diced, then allowed to cook before pouring in the water. 2. How long should the soup boil? The recipe does not provide an exact total time. The soup is simmered on low heat until the vegetables are nearly cooked. After adding the tomato paste, it simmers for about 5 more minutes. 3. Why is the herbs added after turning off the heat? Lovage and parsley are added finely chopped, after the heat has been turned off. This way, their aroma remains fresher and is more pronounced in the soup. 4. Can it be served without sour cream? Yes. Sour cream is recommended for serving but is not added to the pot. The soup can be served plain or with hot peppers. 5. Is the amount of chicken breast specified? No. The preparation method mentions chicken breast, but the original ingredient list does not specify an amount. Therefore, an exact value cannot be established for the number of servings or nutritional values. Nutritional values The values are estimated and cannot be calculated accurately, as the recipe does not mention the amount of chicken breast, the number of servings, or the amount of sour cream used for serving. For the entire pot, calculated only based on the ingredients with clear quantities and without the chicken breast and sour cream for serving, the energy value may be approximately 700-850 kcal. This estimate includes the potatoes, carrot, onion, tomato paste, and 2-3 tablespoons of oil. If the pot is divided into 4 servings, not taking into account the meat and sour cream, one serving would have approximately: 175-215 kcal 30-35 g carbohydrates 3-5 g protein 7-10 g fat The chicken breast will increase the protein content and caloric value, while the sour cream added in the bowl will add fats and calories. These values should be viewed as indicative, not as an exact nutritional calculation. Storage and reheating Leftover soup should be stored in the refrigerator in a covered container. It is better to add sour cream only to the bowl, not to the entire pot, as this makes it easier to store and can be reheated simply. When reheating, heat only the desired amount and turn off the heat when it is warm enough. If the pot has been left at room temperature for a long time, it is preferable not to keep it. The soup can be reheated, but the potatoes may become softer after storage, especially if reheated multiple times.

Potato soup with chicken breast

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