Chicken soup

Name: Chicken soup - Floare D.
Ingredients: 500 g chicken wings; 5; 6 l water; 2; 3 potatoes; 1 carrot; 1 small parsnip; 1 piece of celery; a few slices of leek; 1/2 red bell pepper; 1/2 yellow bell pepper; 1 small zucchini; 2 lumps of noodles; greens (lovage; celery leaves; dill)

Soups - Chicken soup by Floare D. - Recipia

I make this chicken soup with vegetables and borscht most often when my grandchildren visit. I know exactly which vegetables they like, and it's never a surprise - every time all the bowls disappear. I organize myself at the beginning so I don't forget anything on the way: I clean and chop everything I need, put it in bowls, and only then do I start cooking. It definitely makes it to the table once a week. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20-25 minutes Cooking time: 50-60 minutes Servings: 6-8 Difficulty: easy Recipe type: chicken soup with vegetables, suitable for lunch Ingredients 500 g chicken wings 5-6 l water 2-3 potatoes 1 carrot 1 small parsnip 1 small piece of celery few slices of leek 1/2 red bell pepper 1/2 yellow bell pepper 1 small zucchini 2 small nests of noodles 150-200 ml homemade borscht herbs: lovage, celery leaves, dill 1 tablespoon olive oil salt Preparation method 1. I start with the chicken wings: I wash them and boil them separately in a pot with cold water. After they start to boil, I skim off the foam as needed. I don’t add salt at the beginning. 2. I move on to the vegetables. I clean, wash, and chop everything: I dice the potatoes and carrot; the parsnip and celery in suitable pieces; I slice the leek thinly; I cube the bell pepper and zucchini. I keep everything handy, each in a bowl. 3. In a large pot, I put a tablespoon of olive oil and add the leek, just enough to release some aroma, not more than a few seconds. 4. I immediately add water, then add the carrot, potatoes, parsnip, and celery. I let them boil until they start to soften, about halfway. 5. When the first vegetables are almost cooked, I add the rest: the bell peppers, zucchini, plus the noodles (which I add a little later, not right now, depending on how quickly each cooks). 6. I remove the separately boiled wings with a slotted spoon and add them to the pot with vegetables. If needed, I top up with hot water. 7. Once all the vegetables are ready, I add the noodles and let them boil for another 10 minutes. Meanwhile, I bring the borscht to a boil in a smaller pot, then pour it into the large pot and wait for the soup to come to a boil again. 8. I adjust the salt to taste. Finally, I turn off the heat and add the finely chopped herbs (the lovage adds a specific flavor). Why I make the recipe often It's easy to prepare, and no one leaves the table dissatisfied. Simple ingredients, I can find them all the time. I adapt the vegetables based on what I have in the fridge. The soup keeps well in the fridge for a few days and is good even when reheated. Tips and variations Tips I boil the wings separately for a clear broth. I add the borscht at the end, after it boils on its own, so it doesn’t ruin the texture of the vegetables. I don’t add all the vegetables at once, so the potatoes and carrots don’t break down before the rest is cooked. Substitutions Chicken wings can be replaced with breast or drumsticks if you don’t have wings. Noodles can be replaced with thin noodles or rice, but cooking times will vary. Zucchini can be omitted or replaced with regular squash. Variations If I don’t have homemade borscht, sometimes I add lemon juice or packaged borscht, but the taste won’t be identical. It can also be made without meat, with more vegetables, for a vegetarian version. If needed, a bit of sour cream can be added, but traditionally I don’t put it. Serving ideas I serve it hot, with hot peppers or fresh bread. It goes well with yogurt or sour cream, depending on preference. Fresh herbs on top make a difference. Frequently asked questions Can I use another type of chicken? Yes, any chicken meat works – breast, thighs, back – but wings give a good flavor and the right fat. What can I use if I don’t have homemade borscht? Packaged borscht or lemon juice, but the final taste will be slightly different. Can this soup be frozen? I don’t recommend it, because the vegetables and noodles change texture. It’s best consumed within 2-3 days of preparation. Can I add other vegetables? Yes, but I recommend not adding very strong-tasting vegetables, so they don’t overpower the base flavor. When do I add the salt? I add it after the wings have boiled separately and the vegetables are almost ready, so it doesn’t toughen the meat. Nutritional values (estimated) A serving has about 150-200 kcal, depending on how much meat and noodles you add. Protein 12-15 g, carbohydrates 18-22 g, fat 4-7 g. The soup is light, rich in vegetables, with a moderate content of carbohydrates and proteins. Values may vary depending on the exact ingredients used. Storage and reheating The soup keeps covered in the fridge for 2-3 days. When reheating, do not let it boil too much, just heat it well, otherwise the noodles and vegetables will lose their texture. If the liquid decreases, add a little hot water. I do not recommend freezing.

Preparation

First, I clean and wash all the vegetables. I cut them into cubes or just slice them and put them in small bowls. In a pot, I add 1 tablespoon of olive oil, add the leek for a few seconds, then add water, carrots, and potatoes, parsnip, and celery. When these are half-cooked, I add the rest of the vegetables and the wings, which I boil separately to skim and salt to taste. When everything is boiled, I add the noodles, let them cook for 10 minutes, then add 150-200 ml of homemade borscht and let it simmer. When it's ready, I turn off the heat and add finely chopped greens. Enjoy your meal!!!!

Chicken soup

Preparation

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