Chicken soup

Name: Chicken soup
Ingredients: 2 pieces of fresh chicken back; 12% fat sour cream (a small box); 1 diced tomato; 3 large potatoes; lovage; 1-2 teaspoons of garlic granules; salt; pepper; 1-2 teaspoons of red pepper paste; 1-2 teaspoons of carrot and celery paste; vegeta; 1-2 teaspoons of bors; 4-5 liters of water.

Soups - Chicken soup by Fabiana J. - Recipia

I have made this chicken back soup many times, especially when I have leftovers from a whole chicken or want something quick and simple. It’s not the kind of recipe that requires hard-to-find ingredients or complicated techniques. Everything goes straight into the pot, and while the meat boils, I prepare the rest. It’s also suitable for days when you want a hearty soup without too much fuss. Quick Info Total time: about 1 hour - 1 hour and 15 minutes Preparation time: 15-20 minutes Cooking time: 45-55 minutes (depending on the chicken and vegetable cubes) Servings: 6-8, depending on how much soup you want in your bowl Difficulty: easy Recipe type: homemade soup Ingredients 2 pieces of fresh chicken back 4-5 liters of water 3 large potatoes 1 large tomato (or two smaller ones), diced 1-2 teaspoons of red pepper paste 1-2 teaspoons of carrot and celery paste 1-2 teaspoons of granulated garlic 1-2 teaspoons of borscht (or to taste) Salt, pepper to taste Vegetable seasoning (optional), to taste 4-5 large tablespoons of 12% fat sour cream (about a small container) 1-3 tablespoons of chopped fresh lovage Preparation method 1. Wash the chicken back under cold water and cut it into suitable pieces. Place the meat in a large pot with 4-5 liters of cold water. 2. Bring to a boil and, if necessary, skim off any foam at the beginning. 3. Peel the potatoes and cut them into slices or cubes. After 10-15 minutes of boiling the meat, add the potatoes to the pot. 4. Allow everything to simmer over medium heat until the meat and potatoes are tender. The meat should be cooked in about 35-40 minutes, but it also depends on the size of the pieces. 5. When the meat is almost cooked, add the diced tomato, red pepper paste, and carrot and celery paste. Stir. 6. Add the granulated garlic, then let it simmer for another 10-15 minutes. Taste and adjust with salt, pepper, and vegetable seasoning, as preferred. 7. When all the vegetables are well cooked, add the borscht (if using) for sourness. Add gradually, to taste. 8. Towards the end, add 4-5 large tablespoons of sour cream. Stir gently to avoid curdling. 9. Let the soup simmer on low heat for another 5-10 minutes after adding the sour cream. It should not boil vigorously. 10. Finally, sprinkle in the chopped lovage. Remove the pot from the heat and let it rest for 5 minutes. 11. Serve the soup hot, directly in bowls. You can add a little extra sour cream to each serving. Why I make this recipe often It’s an easily adaptable soup, good for leftovers. The chicken back adds flavor and is cheaper. You can make it in an hour with common ingredients. I also like it because the lovage changes the whole taste, and the sour cream makes it creamier. Tips and variations Tips Do not let the soup boil vigorously after adding the sour cream. If you want more flavor, use homemade or market-bought red pepper paste. Fresh lovage is much better than dried. If you have clear soup, skim off the foam at the beginning and simmer on low heat. You can cut the potatoes smaller or larger, depending on your texture preference. Substitutions You can also use chicken parts or other bony chicken (wings, necks). If you don’t have carrot and celery paste, just use grated carrot and pieces of celery. Tomatoes can be replaced with tomato paste, but the texture will not be the same. Instead of vegetable seasoning, just use salt and pepper if you prefer without additives. Variations Add a few sprigs of parsley if you don’t have lovage. For a more sour taste, you can also add a little lemon juice at the end. You can leave the meat with bones or debone it after boiling. If you like garlic, add half a crushed clove, but after you’ve turned off the heat. Serving ideas Serve hot, plain or with a little extra sour cream. Goes well with fresh chili pepper for those who want it spicier. If you like, you can place a slice of homemade bread on the side. It’s good the next day, gently reheated. Frequently asked questions 1. Can I use another part of the chicken instead of the back? Yes, you can use chicken parts or even bone-in breast, but the flavor will not be as intense. 2. What can I do if I don’t have borscht? You can sour it with a little lemon juice or vinegar, but add gradually and taste. 3. Does the sour cream have to be 12%? No, you can use any cooking sour cream, but a fattier one will not curdle easily. 4. Can the vegetable seasoning be omitted from the recipe? Yes, you can just use salt, pepper, and vegetables if you want a soup without additives. 5. What do I do if the sour cream curdles? To avoid this, let the soup cool a bit before adding the sour cream and do not pour it directly into boiling soup. Nutritional values Estimate for one serving (soup with meat and vegetables, 12% sour cream, without bread): Calories: 150-200 kcal Protein: 10-15g Carbohydrates: 10-15g (mostly from potatoes) Fat: 7-10g (depending on how much sour cream and skin-on chicken you have) Values are approximate and may vary depending on the exact amount of meat, vegetables, and sour cream used. It is not a very fatty or dense soup, especially if you do not use chicken skin or very fatty sour cream. Storage and reheating This soup can be stored in the refrigerator, covered, for about 2-3 days. Reheat on low heat, so the sour cream does not curdle. If you added a lot of sour cream, stir gently when reheating. I do not recommend freezing it with the sour cream, as the texture changes and it does not look as good. If you want to keep it longer, add the sour cream only in the bowl, not in the pot.

Chicken soup

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