Chicken soup

Name: Chicken soup
Ingredients: chicken meat (breast; wings; etc.) 2 nests of noodles 2 large potatoes 2 carrots 2 parsnip roots a piece of celery green/red bell pepper a small zucchini a dry onion a tomato fresh parsley salt to taste

Soups - Chicken soup by Daniela A. - Recipia

Chicken soup with vegetables and noodles I had a suitably mature chicken, good enough for a long boil, and I used it for two dishes: soup and boiled meat. For the soup, I kept part of the breast and the wings, while the thighs and the other half of the breast were used for boiled meat. The meat boiled until it became tender, and the vegetables were added in two stages: some whole, for the flavor of the soup, and the others chopped and lightly sautéed. Quick info Total time: not specified; depends on how tender the meat is and the boiling duration. Preparation time: not specified. Cooking time: long for chicken meat; after adding the noodles, an additional 5 minutes. Servings: not specified. Difficulty: easy to medium, with longer boiling. Recipe type: chicken soup with vegetables and noodles. Ingredients Chicken meat, such as breast and wings 2 large potatoes 2 carrots 2 parsnip roots A piece of celery Green or red bell pepper A small zucchini A dry onion A tomato 2 nests of noodles Fresh parsley Salt, to taste Water, as needed for boiling Preparation method 1. Put the chicken meat in a large pot and cover it with water. It is important to have enough water, as chicken meat requires a longer boiling time, and the liquid will decrease over time. 2. Place the pot on the stove and watch the soup in the initial stages of boiling. As foam forms on the surface, skim it off with a skimmer or spoon. Repeat this operation from time to time until the liquid remains clear. 3. Add the potatoes, carrots, parsnip, and the piece of celery to the pot, keeping the vegetables whole. Let them boil together with the meat until they are well cooked. The vegetables added at this stage contribute to the flavor of the soup and will be used later in the dish. 4. Meanwhile, chop the bell pepper, zucchini, onion, and tomato. Sauté them in very little oil, just enough to soften slightly. There is no need for much oil; this keeps the soup lighter. 5. When the boiled meat and vegetables are ready, remove them from the pot. Cut the meat into pieces, and the vegetables into cubes or slices, as preferred. In the case of chicken meat, check that it is tender enough before portioning it. 6. Strain the soup. This step helps remove any residues left after boiling and leaves you with a clearer liquid. 7. Return the cut meat, boiled vegetables, and sautéed vegetables back into the pot. Pour in the strained soup and adjust the taste with salt. 8. Allow the soup to come back to a boil. Add the two nests of noodles and continue boiling for another 5 minutes. 9. Turn off the heat and sprinkle with chopped fresh parsley. The soup can be served immediately while it is warm. For this recipe, I used part of the chicken meat for the soup and kept the rest for boiled meat. The thighs and the other half of the breast can be used separately, without needing to put all the meat in the pot. This way, one chicken results in two different dishes. The noodles can be replaced with homemade pasta. If you choose this option, the boiling time should be monitored according to the thickness of the pasta, as in the basic recipe the 5 minutes are mentioned for noodles. Why I make the recipe often It is a practical soup when I have a whole chicken and want to use the meat in several ways. Part goes into the soup, and the rest can be served as boiled meat. The vegetables are simple, easy to find, and the soup can be adapted with noodles or homemade pasta. Another advantage is that the base can be prepared in larger quantities. The boiled meat and vegetables can be portioned, and noodles are added to the soup only when it is about to be consumed. This way, the texture of the pasta remains more pleasant. Tips The foam should be removed as it forms. If left in the soup, the liquid can become cloudier. Use a large pot and keep in mind that the water decreases during boiling. The source does not indicate an exact amount of water, so it is determined based on the size of the pot and the amount of meat. Whole vegetables are removed after they have boiled and cut before being added back into the soup. Do not let them boil longer than necessary, as they can crumble when portioned. The soup is strained before the final assembly. Even if you have removed the foam, there may still be small residues from meat or vegetables. The noodles are added only after the soup has come back to a boil. The 5 minutes of boiling are counted from the moment the liquid boils again. Salt is added after you put the meat, vegetables, and strained soup into the pot. The amount depends on taste and the final volume of liquid. Substitutions Noodles can be replaced with homemade pasta. In this case, monitor their texture during boiling, and do not limit yourself strictly to the 5 minutes indicated for noodles. The bell pepper can be green or red, according to the recipe ingredients. Variations You can use for the soup the part of the meat mentioned in the recipe, namely breast and wings, while the thighs and the other half of the breast can be saved for boiled meat. The vegetables can be cut into cubes or slices. The choice does not change the preparation steps, just the way they are served on the plate. Serving ideas Serve the soup warm, with fresh parsley on top. The chicken meat used in the soup is placed in the bowl along with the vegetables and noodles. The rest of the meat can be served separately as boiled meat. Frequently asked questions How long should chicken meat boil? The source does not specify an exact number of minutes or hours. The meat requires long boiling, and the time depends on how mature the chicken is. It is ready when it becomes tender enough to be cut and served. Why is the soup strained before putting the vegetables back? Straining removes any residues left from the meat, foam, or vegetables. It is a simple step that helps achieve a cleaner soup. Can I put all the vegetables directly from the start? In the basic recipe, potatoes, carrots, parsnip, and celery are boiled whole along with the meat. The bell pepper, zucchini, onion, and tomato are chopped and sautéed separately in very little oil, then added to the soup. When are the noodles added? Noodles are added after the soup, meat, and vegetables have been reunited, and the liquid has come back to a boil. They are boiled for another 5 minutes. Can I use homemade pasta instead of noodles? Yes. Homemade pasta is mentioned as a substitute for noodles. The boiling time may vary depending on their thickness. Nutritional values The values are estimated, as the recipe does not specify the amount of meat used, the final volume of the soup, the amount of oil, or the number of servings. For a bowl of soup with meat, vegetables, and noodles, it can be estimated approximately: Calories: 180–280 kcal Protein: 15–25 g Fat: 5–12 g Carbohydrates: 18–30 g Fiber: approximately 3–5 g The values can vary quite a bit. A soup with more meat or skin will have more calories and fat, and the amount of noodles mainly influences the carbohydrates. Storage and reheating Let the soup cool, then store it in the refrigerator in a covered container. For good taste and texture, it is preferable to consume it within the next few days. When reheating, heat only the necessary amount. The noodles continue to absorb liquid as the soup sits, so after storage, it may become softer, and the soup may seem thicker. If you want to keep the texture better, the meat and vegetables can be kept separate from the soup, and the noodles added at the time of serving.

Chicken soup

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