Chicken soup with zucchini - a warm and comforting recipe
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6
Chicken soup with zucchini is a classic recipe, cherished in many homes for its delicate flavor and comforting texture. This nutrient-rich soup combines succulent chicken meat and fresh vegetables, creating a dish that not only satisfies but also uplifts the spirit. It is ideal for cool days but can be enjoyed at any time of the year.
Ingredients
- 500 g chicken back (preferably with bone for a more intense flavor)
- 2 medium zucchinis
- 2 red bell peppers
- 1 large white onion
- 4 carrots
- 1 parsley root
- 1 bunch of fresh dill
- 1/2 bunch of fresh parsley
- 1 egg (separate the egg white from the yolk)
- 500 g quark (or sour cream/yogurt)
- 1 cube of Maggi Bouillon (or salt to taste)
- Salt, pepper to taste
Preparing the soup
1. Preparing the meat: Start by washing the chicken back thoroughly under cold running water, removing any impurities. Place it in a large pot with cold water (about 2 liters) and bring it to a boil. During boiling, you will notice foam forming on the surface. Use a spatula or skimmer to remove this foam, as it contains impurities that may affect the soup's flavor.
2. Preparing the vegetables: Meanwhile, peel the vegetables. Chop the onion finely, dice the carrots and parsley root into small cubes, and cut the red pepper into cubes. These vegetables will add a sweet flavor and vibrant color to the soup.
3. Adding the vegetables: Once the foam is gone, add the chopped onion, carrots, and parsley root to the pot with the chicken. Let it simmer over medium heat for about 15 minutes, until the vegetables start to soften.
4. Incorporating the zucchinis: After the vegetables are cooked, add the diced zucchinis. They will bring a fresh note and a slightly sweet taste to the soup. Let it simmer for another 10-15 minutes.
5. Adjusting the flavor: Taste the soup and adjust the salt and pepper. This is the moment to tweak the flavors according to your preferences. If you like a more intense flavor, add a cube of Maggi Bouillon.
6. Preparing the egg emulsion: In a separate bowl, separate the egg white from the yolk. Lightly beat the egg white with a fork. In another bowl, mix the yolk with the quark (or sour cream/yogurt). Gradually add a few tablespoons of warm soup to the yolk mixture to temper it. This step is essential to prevent the egg from curdling when added to the soup.
7. Finalizing the soup: Pour the yolk and quark mixture into the pot with the soup in a thin stream, stirring constantly. Let it simmer on low heat for another 5 minutes, so the flavors combine harmoniously.
8. Adding the herbs: At the last moment, add the chopped dill and parsley. These herbs will add freshness and a refreshing taste.
9. Serving: The soup is ready! Serve it hot in a bowl, with hot peppers on the side for those who prefer a touch of spice. This will add an interesting contrast and a note of flavor.
Chef's tip: If you want to enrich the soup, you can add other vegetables depending on the season, such as green beans or peas. You can also use farm chicken for a richer taste and texture.
Healthy option: By using quark instead of sour cream, the soup becomes a lighter option, rich in protein and low in fat. This makes it ideal for those looking to maintain their diet or adopt a healthy lifestyle.
Nutritional benefits: Chicken soup with zucchini is an excellent source of protein, vitamins, and minerals. Zucchini is rich in antioxidants and contributes to heart health, while carrots are full of vitamin A, essential for eye health.
Frequently asked questions
1. Can I replace quark with something else?
Yes, you can use sour cream or Greek yogurt for a creamy consistency and delicious taste.
2. How long can I keep the soup in the fridge?
The soup keeps well in the fridge for 3-4 days. Make sure to store it in an airtight container.
3. Can I freeze the soup?
Yes, this is a recipe that freezes well. We recommend letting it cool completely before placing it in containers for freezing.
4. What can I serve alongside the soup?
This soup pairs perfectly with a slice of fresh bread or crunchy croutons. You can also prepare a fresh vegetable salad to add extra nutrients.
Enjoy this chicken soup with zucchini and let it become part of your culinary memories. Whether you prepare it for yourself or for loved ones, every bite is an invitation to comfort and relaxation!
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6
Chicken soup with zucchini is a classic recipe, cherished in many homes for its delicate flavor and comforting texture. This nutrient-rich soup combines succulent chicken meat and fresh vegetables, creating a dish that not only satisfies but also uplifts the spirit. It is ideal for cool days but can be enjoyed at any time of the year.
Ingredients
- 500 g chicken back (preferably with bone for a more intense flavor)
- 2 medium zucchinis
- 2 red bell peppers
- 1 large white onion
- 4 carrots
- 1 parsley root
- 1 bunch of fresh dill
- 1/2 bunch of fresh parsley
- 1 egg (separate the egg white from the yolk)
- 500 g quark (or sour cream/yogurt)
- 1 cube of Maggi Bouillon (or salt to taste)
- Salt, pepper to taste
Preparing the soup
1. Preparing the meat: Start by washing the chicken back thoroughly under cold running water, removing any impurities. Place it in a large pot with cold water (about 2 liters) and bring it to a boil. During boiling, you will notice foam forming on the surface. Use a spatula or skimmer to remove this foam, as it contains impurities that may affect the soup's flavor.
2. Preparing the vegetables: Meanwhile, peel the vegetables. Chop the onion finely, dice the carrots and parsley root into small cubes, and cut the red pepper into cubes. These vegetables will add a sweet flavor and vibrant color to the soup.
3. Adding the vegetables: Once the foam is gone, add the chopped onion, carrots, and parsley root to the pot with the chicken. Let it simmer over medium heat for about 15 minutes, until the vegetables start to soften.
4. Incorporating the zucchinis: After the vegetables are cooked, add the diced zucchinis. They will bring a fresh note and a slightly sweet taste to the soup. Let it simmer for another 10-15 minutes.
5. Adjusting the flavor: Taste the soup and adjust the salt and pepper. This is the moment to tweak the flavors according to your preferences. If you like a more intense flavor, add a cube of Maggi Bouillon.
6. Preparing the egg emulsion: In a separate bowl, separate the egg white from the yolk. Lightly beat the egg white with a fork. In another bowl, mix the yolk with the quark (or sour cream/yogurt). Gradually add a few tablespoons of warm soup to the yolk mixture to temper it. This step is essential to prevent the egg from curdling when added to the soup.
7. Finalizing the soup: Pour the yolk and quark mixture into the pot with the soup in a thin stream, stirring constantly. Let it simmer on low heat for another 5 minutes, so the flavors combine harmoniously.
8. Adding the herbs: At the last moment, add the chopped dill and parsley. These herbs will add freshness and a refreshing taste.
9. Serving: The soup is ready! Serve it hot in a bowl, with hot peppers on the side for those who prefer a touch of spice. This will add an interesting contrast and a note of flavor.
Chef's tip: If you want to enrich the soup, you can add other vegetables depending on the season, such as green beans or peas. You can also use farm chicken for a richer taste and texture.
Healthy option: By using quark instead of sour cream, the soup becomes a lighter option, rich in protein and low in fat. This makes it ideal for those looking to maintain their diet or adopt a healthy lifestyle.
Nutritional benefits: Chicken soup with zucchini is an excellent source of protein, vitamins, and minerals. Zucchini is rich in antioxidants and contributes to heart health, while carrots are full of vitamin A, essential for eye health.
Frequently asked questions
1. Can I replace quark with something else?
Yes, you can use sour cream or Greek yogurt for a creamy consistency and delicious taste.
2. How long can I keep the soup in the fridge?
The soup keeps well in the fridge for 3-4 days. Make sure to store it in an airtight container.
3. Can I freeze the soup?
Yes, this is a recipe that freezes well. We recommend letting it cool completely before placing it in containers for freezing.
4. What can I serve alongside the soup?
This soup pairs perfectly with a slice of fresh bread or crunchy croutons. You can also prepare a fresh vegetable salad to add extra nutrients.
Enjoy this chicken soup with zucchini and let it become part of your culinary memories. Whether you prepare it for yourself or for loved ones, every bite is an invitation to comfort and relaxation!