Chicken soup with vegetables

Name: Chicken soup with vegetables - Salomea L.
Ingredients: Chicken breast Carrot Onion and leek Parsley root Bell pepper Fresh tomatoes Celery Yellow green beans; narrow Broth Lemon juice; lovage; and parsley Salt

Meat - Chicken soup with vegetables by Salomea L. - Recipia

I usually make this chicken soup with lots of vegetables when I feel like something light, especially after a period of eating heavier meals. I like that I use frozen vegetables, gradually collected from what I have at home. The chicken breast boils quickly and there’s no need for any special techniques. Everything goes into one pot, and I can adapt based on what I have on hand, without fussing too much over unnecessary details. No complications, but I don’t skip any steps. Quick info Total time: Approximately 1 hour Preparation time: Not specified, but about 10-15 minutes if the vegetables are ready Cooking time: 45-50 minutes Servings: 4-6, depending on how much soup you want to serve Difficulty: Easy Recipe type: Clear soup, suitable for lunch or dinner Ingredients Chicken breast (1 piece, or as much as you want for the pot) Carrots (2-3, depending on size) Onion (1 medium piece) Leek (about 1/2 stalk, optional to taste) Parsley root (1 small piece) Bell pepper (1 piece, any color) Fresh tomatoes (2-3, depending on size) Celery (a small piece of root) Yellow beans, thin pods (about 150-200 g, I use from the freezer) Tomato paste (1-2 tablespoons, depending on how intense you want the color and taste) Lemon juice (to taste, 1-2 tablespoons) Fresh lovage (a few sprigs, including stems) Fresh parsley (a few sprigs) Salt (to taste) Preparation method 1. Wash the chicken breast under cold running water. Clean the vegetables, wash them, and cut them into pieces. If you use frozen vegetables, you can put them directly in without thawing. 2. Place the chicken breast in a pot with cold water. Let it boil over medium heat. When foam starts to form on top, skim it off with a ladle. 3. Add the carrot, onion, leek, tomatoes, bell pepper, celery, parsley root, and salt. The vegetables can be cut however you like; it doesn’t matter much if they are diced or sliced. 4. Let it boil over medium heat for about 30 minutes. After that, add the yellow bean pods. If using frozen pods, they can go in directly; if fresh, cut them into suitable pieces. 5. When the vegetables are almost cooked, add the tomato paste. If you have tomatoes in paste, you can chop them and add them along with the paste. Let everything boil for a few more minutes. 6. Taste for salt and adjust if necessary. Remove the pot from the heat, squeeze lemon juice according to how sour you want the soup. Sprinkle the chopped lovage and parsley, including the stems. 7. Stir and let the soup sit covered for 5-10 minutes to meld the flavors. Why I make this recipe often It’s one of those recipes where I can use leftover vegetables, especially those I freeze when I can’t consume them in time. It’s relatively quick to make, and I don’t have to stand by the stove for long. The soup remains tasty the next day, so I’m not worried if I make a larger pot. It’s also suitable if I want something lighter, without too much fat or frying. Tips and variations Tips - If you want a clearer soup, skim the chicken breast well, especially at the beginning of boiling. - Don’t add lemon juice while the soup is boiling, so it doesn’t become cloudy. - Add the herbs at the end, not during boiling, to preserve their aroma. Substitutions - Leek can be omitted if you don’t have it, but it gives a pleasant flavor. - Tomatoes can be replaced with 1-2 tablespoons of tomato paste if fresh ones aren’t available. - If you don’t have parsley root, you can use more celery or omit it altogether. Variations - You can also use chicken thighs or wings, not just breast, if you want a more intense flavor. - You can add other vegetables, like zucchini or potatoes, if you have leftovers in the fridge. - For a sourer soup, a bit of borscht can be used instead of lemon juice. Serving ideas - The soup can be served plain or with a hot pepper on the side. - It goes well with a slice of fresh bread. Frequently asked questions 1. Can I use only frozen vegetables? Yes, you can use only frozen vegetables if you have them ready. The taste remains good, and the preparation time decreases a bit. 2. How sour should the soup be? It depends on taste, but I add lemon juice gradually and taste at the end, so I don’t overdo it. It’s best not to make it too sour from the start. 3. Can I use turkey instead of chicken? Yes, the recipe works the same, but the boiling time for the meat may be slightly longer. 4. Can it be made in a slow cooker? I haven’t tried, but theoretically, it can be done; just the steps of skimming and adding ingredients need to be adjusted to the cooking time of the appliance. 5. What if I don’t have lovage? The soup still turns out good without lovage, but if you have it on hand, it’s a shame to skip it. You can just use parsley. Nutritional values The calories for one serving of chicken soup with vegetables are quite low, estimated around 120-150 kcal/serving. The protein mainly comes from the chicken breast (about 15 g per serving), the fat is minimal (approximately 2-3 g), and the carbohydrates come from the vegetables (10-12 g). These are approximate values, depending on how many vegetables and how much chicken you use. Storage and reheating The soup can be stored in the refrigerator for up to 3 days. When reheating, it’s better to heat only what you consume to avoid cooling and reheating the whole pot. If the liquid reduces too much, add a little water and adjust the salt after it boils again. The soup doesn’t freeze well, as the texture of the vegetables suffers after thawing.

Chicken soup with vegetables

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