Chicken vegetable soup

Vegetable soup with chicken: a comforting delicacy made with simple yet flavorful ingredients. This soup is perfect for cool days or for moments when you want to enjoy the authentic taste of a home-cooked meal.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6

Necessary ingredients:
- 3 chicken back pieces (approximately 600 g)
- 2 handfuls of raw peas (approximately 200 g)
- 2-3 cabbage leaves (approximately 200 g)
- A few cauliflower florets (approximately 200 g)
- 2 celery stalks
- 2 carrots (approximately 150 g)
- 1 large onion
- A bunch of fresh parsley
- Salt, pepper, vegeta (optional)
- 1 liter of borscht (or to taste)
- 2 tablespoons of tomato paste
- 2 tablespoons of cooking cream

Step 1: Preparing the meat
Start by placing the chicken backs in a large pot with cold water. Add a teaspoon of salt to help flavor the meat. Put the pot on medium heat and wait for it to reach boiling point. When the water starts to boil, you will notice foam forming on the surface. This is a crucial step, as the foam contains impurities that can affect the clarity of the soup. Use a skimmer to remove this foam.

Step 2: Adding aromatic vegetables
Once the foam has been removed, add the whole onion (no need to chop it, as it will flavor the soup), whole celery stalks, a few peppercorns, and salt to taste. These ingredients will give the soup a deep and aromatic flavor. Let the meat simmer for about 20 minutes.

Step 3: Adding main vegetables
After this time, it’s time to add sliced carrots, green peas, and thinly sliced cabbage. Cabbage is a versatile vegetable that will add a crunchy note and subtle flavor. Let them simmer together for 10-15 minutes.

Step 4: Cauliflower and seasoning
Cauliflower cooks quickly, so add it towards the end, along with the magical borscht and tomato paste. These will bring a slightly sour taste and vibrant color. You can adjust the amount of salt and add vegeta for extra flavor if desired. Let the soup simmer for a few more minutes until all the vegetables are tender, but don’t overcook them, or they will turn into mush.

Step 5: Finishing the soup
When the soup is ready, remove the meat from the pot and let it cool slightly. Then, remove it from the bones and chop it into small pieces. Put the meat back into the soup. Finally, add the cooking cream and mix well. This step will add a pleasant creaminess to the soup.

Step 6: Serving
Vegetable soup with chicken is served hot, sprinkled with chopped fresh parsley on top for added freshness and color. It’s perfect alongside a slice of homemade bread or warm polenta.

Variations and useful tips
- You can also add other vegetables, such as zucchini or potatoes, depending on preferences and season.
- If you want a spicier version, add a finely chopped hot pepper during cooking.
- For extra flavor, you can also add a few bay leaves during cooking.

Nutritional benefits
This soup is not only delicious but also very healthy! The vegetables are full of vitamins and minerals, while the chicken provides essential proteins. The soup is an excellent choice for a light yet nutritious meal, with a moderate calorie content of about 150-200 calories per serving, depending on the amount of cream used.

Frequently asked questions
1. Can I use turkey instead of chicken?
Yes, you can replace chicken with turkey for a similarly tasty option.
2. How long can I keep the soup in the fridge?
The soup keeps well in the fridge for 2-3 days.

Now it’s time to enjoy this vegetable soup with chicken! It’s a dish that will not only warm your soul but also bring back pleasant memories of home. Enjoy your meal!