Quick vegetable soup and chicken utensils

Quick Vegetable Soup with Chicken Leftovers

Quick vegetable soup with chicken leftovers is an exceptionally versatile recipe, perfect for hot summer days. This delicious soup will not only refresh your taste buds but is also an excellent way to utilize leftover chicken. When it comes to cooking, nothing goes to waste; everything transforms into deliciousness!

Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 70 minutes
Servings: 4

Ingredients:

- 300 g chicken leftovers (back, wings, or any other bony parts)
- 500 g frozen vegetable mix (carrots, peas, green beans, corn)
- 1 medium onion
- 2-3 celery stalks
- 2 tablespoons of tomato paste or puree
- 2 tablespoons of sour cream (optional, for serving)
- 1 tablespoon of magic borscht (or to taste)
- Salt and pepper, to taste
- A handful of fresh parsley, finely chopped

Preparation:

1. Preparing the ingredients: Start by washing the chicken leftovers well. If you have chicken breast, make sure to remove any skin or fat. Dice the onion and slice the celery thinly. These will add extra flavor to your soup.

2. Boiling the meat: In a large pot, add the chicken leftovers and fill with cold water until the meat is fully covered. Add a teaspoon of salt and the chopped onion. Place the pot over medium heat and let it boil for about 30 minutes. If using hen meat, you may need to boil it longer until the meat becomes tender.

3. Removing the foam: During boiling, foam will appear on the surface. Use a skimmer or a small strainer to remove it. This step is essential for obtaining a clear and tasty broth.

4. Adding the vegetables: Once the meat is boiled, add the frozen vegetable mix. If using fresh vegetables, make sure to cut them into small cubes for even cooking. Let it boil for 20-30 minutes, depending on the type of vegetables.

5. Seasoning: When the vegetables are almost done, add the tomato paste or puree. This ingredient will add color and a delicious taste to the soup. Finally, add the magic borscht to sour the soup, adjusting the amount to taste. Once you have added the borscht, turn off the heat.

6. Finishing the soup: Add the two tablespoons of sour cream, stirring well to incorporate evenly. Sprinkle the finely chopped parsley and adjust the salt and pepper to taste.

7. Serving: Serve the soup hot, with a spoonful of sour cream on top if desired. This soup can also be enjoyed cold, providing a refreshing experience on hot summer days.

Useful tips:

- Vegetable variations: You can use fresh vegetables instead of frozen, but make sure to cut them into small pieces for even cooking. You can also include zucchini or potatoes for added consistency.
- Flavoring: If you like a more intense flavor, you can add spices like thyme, dill, or even a bay leaf during boiling.
- Storing leftovers: If you have leftover soup, you can keep it in the fridge for up to 3 days or freeze it for a quick meal in the future.

Nutritional benefits:

This soup is an excellent source of protein due to the chicken, and the vegetables provide a healthy dose of vitamins and minerals. It is a light, filling meal packed with nutrients, ideal for the whole family.

Ideal pairings:

Chicken vegetable soup pairs perfectly with a slice of fresh bread or crunchy croutons. You can also enjoy this soup with a glass of lemonade or iced tea for a refreshing lunch.

Frequently asked questions:

1. Can I use turkey or other types of meat?
- Absolutely! Any type of meat can be used; just the cooking time may vary.

2. How can I make the soup spicier?
- Add a chopped hot pepper or a bit of cayenne pepper for a spicy kick.

3. Can the soup be prepared in advance?
- Yes, the soup can be made a day ahead and will taste even better as the flavors intensify.

I hope this quick vegetable soup with chicken leftovers inspires you to try it. Cooking is not just a necessity; it is also an art, and this soup is a testament to the versatility and beauty of the kitchen. Enjoy!