Chicken soup with pasta

Name: Chicken soup with pasta - Ramona B.
Ingredients: 1/2 kg chicken meat; 100 g pasta (fusilli); 2; 3 green onions; 1 red bell pepper; 1 green bell pepper; 2 dried onions; 1 tomato; 2 potatoes; zucchini; 1 carrot; 1 parsnip; a piece of celery; 1 l sour borscht; 100 ml broth/tomato juice; parsley and lovage (fresh/green); salt to taste

Soups - Chicken soup with pasta by Ramona B. - Recipia

Chicken soup with pasta is something I often make when I want a filling meal that isn't too heavy. I usually boil the chicken first, then I take care of the vegetables while it comes to a boil. I've noticed that if I add the pasta at the very end, it doesn't get too soft. The borscht gives it a specific tangy flavor, and the fresh herbs at the end complete everything. Quick info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and 10 minutes Servings: 6-8 Difficulty: easy to medium Recipe type: chicken soup with pasta (tangy version, suitable for lunch or dinner) Ingredients 500 g chicken (thighs, breast, whatever you have on hand) 100 g fusilli pasta 2-3 green onions 2 dried onions 1 red bell pepper 1 green bell pepper 1 carrot 1 parsnip a small piece of celery 2 potatoes 1 zucchini 1 tomato 1 liter of borscht 100 ml tomato puree or tomato juice fresh parsley fresh lovage salt to taste Preparation method 1. Wash the chicken well in cold water. Place it in a large pot with enough cold water to cover it well. Let it boil over medium heat and skim off the foam that forms on the surface to keep the soup clear. 2. In the meantime, prepare the vegetables: peel the carrot, parsnip, celery, zucchini, dried onion, green onion, bell peppers, tomato, and potatoes. Chop everything as evenly as possible without being too strict. 3. Once no more foam appears, add all the vegetables except the potatoes. Let them boil together with the chicken for a few minutes, about 15-20 minutes on average. 4. After that, add the cubed potatoes. Let them boil for another 20 minutes or until the potatoes are cooked. 5. When the vegetables and chicken are almost done, pour in the tomato puree (or tomato juice) and the borscht. Add salt to taste. Let it boil for another 5-10 minutes until everything is bubbling. 6. Add the fusilli pasta. They cook quickly, usually in 8-10 minutes. Check to make sure they are al dente; they shouldn't be too soft. 7. Turn off the heat and immediately add the finely chopped parsley and lovage directly into the pot. Do not boil after adding the herbs. 8. Taste and adjust the salt if necessary. Serve while it's still hot. Why I make this recipe often It's a hearty soup, but not heavy. The ingredients are simple, and I usually have most of them at home. It's easily adaptable and not picky about the type of meat or pasta. I like that it keeps for a few days in the fridge without changing its taste too much. Tips and variations Tips - Wash the meat well before boiling to avoid cloudy soup. - Skim the foam; otherwise, the soup won't be clear. - Don't add the potatoes at the beginning; they lose their texture. - Adding herbs at the end gives a fresh taste. - Don't let the pasta boil too long; it can become overly soft after sitting in the soup. Substitutions - Chicken can be replaced with turkey. - If you don't have borscht, you can use powdered borscht or even lemon juice, but the taste will be different. - Instead of fusilli, other short pasta (shells, penne) can work too. Variations - You can add green peas or green beans for extra texture. - Instead of tomato puree, you can use more fresh tomatoes. - For a meatless version, omit the chicken, use more vegetables, and the soup will still be tangy. Serving ideas - Goes well with fresh or pickled hot peppers. - Anyone who wants can add a spoonful of sour cream directly into the bowl. - It is served hot, but it's also good the next day, reheated. Frequently asked questions 1. Can I use another type of pasta? Yes, any short pasta works. Fusilli, penne, shells, or even broken noodles. 2. How much borscht should I use if I don't have exactly a liter? You can adjust according to how tangy you like it. Start with 700 ml, taste, and add more if needed. 3. Can the soup be frozen? I do not recommend it; the pasta tends to become too soft upon thawing. 4. Can I use chicken breast? Yes, it turns out just as well, but the taste is a bit less fatty. 5. Is it necessary to add zucchini? No. The zucchini gives a lighter texture, but you can skip it if you don't have it. Nutritional values Approximately, one serving has about 200-250 kcal, with about 20 g carbohydrates (pasta, potatoes), 12-15 g protein (chicken), 7-9 g fat (mostly from the meat). The borscht and vegetables do not add many calories. Values may vary depending on the type of meat and the exact amount of pasta. Storage and reheating It keeps well in the fridge in a closed container for up to 3 days. The pasta may become softer after the first day, but the taste remains good. To reheat, warm it over low heat on the stove. If the soup reduces, you can add a little warm water. That's it. Chicken soup with pasta is practical and versatile, and the steps don't require special skills. If you follow the order of the ingredients, everything goes smoothly.

Chicken soup with pasta

Tags

Categories