Chicken soup with vegetables

Name: Chicken soup with vegetables - Maia I.
Ingredients: chicken pieces; 1 zucchini; 3; 4 cauliflower florets; 1 white onion; 1 egg; 2 tablespoons of broth; parsley; vegeta; pepper; lovage

Soups - Chicken soup with vegetables by Maia I. - Recipia

When I have a little chicken in the fridge and a few vegetables on hand, I often make this soup. It's not complicated, but you need to be careful about the order in which you add the vegetables to maintain their texture. It's the kind of soup you can whip up quickly if you don't want something heavy or meaty. I usually use whatever I have available – zucchini, cauliflower, potatoes – and I improvise only when necessary, but this is the basic version that I make most often. Quick Info Total time: about 1 hour Preparation time: 15 minutes Cooking time: 45 minutes Servings: 4 Difficulty: easy Recipe type: classic soup, lunch or dinner, family-friendly Ingredients pieces of chicken (wings, back, or whatever you have on hand, preferably with bone) 1 medium zucchini 3-4 florets of cauliflower 1 white onion 2 medium potatoes 1 egg 2 tablespoons of tomato paste 1-2 tablespoons of olive oil vegetable seasoning (or another vegetable base, to taste) ground pepper lovage (optional, for flavor) fresh parsley salt Instructions 1. Place the chicken pieces in a pot with about 2-2.5 liters of cold water and a pinch of salt. Skim off the foam as needed to keep the broth clear. Simmer over medium to low heat. 2. Meanwhile, finely chop the onion. In a small pan, sauté the onion in olive oil over low heat until it becomes translucent, not browned. When done, turn off the heat. 3. Peel the potatoes and cut them into suitable cubes. Add them to the pot along with the sautéed onion and tomato paste. Stir gently. 4. Break the cauliflower into smaller pieces, rinse them well under cold running water, and set them aside for now. 5. If the zucchini has skin, peel it, remove the seeds if it's large, and then cut it into thin slices or small cubes. 6. When the potatoes are halfway cooked (after about 10-12 minutes), add the cauliflower and zucchini to the pot. Let them cook together with the other ingredients. 7. After 7-8 minutes, taste and add vegetable seasoning and pepper to your liking. Add a bit of chopped lovage if you want its specific aroma. 8. In a bowl, beat an egg with a fork. When all the vegetables are cooked, pour the beaten egg in a thin stream directly into the pot, stirring gently with a fork to form small cooked egg strands in the soup. 9. Let it simmer for another 2-3 minutes over low heat. Finally, sprinkle with chopped fresh parsley. Serve hot, with chili peppers and sour cream on the side. Why I make this recipe often This soup is quick, doesn't require expensive ingredients, and the vegetables are available year-round. I also like that it's not heavy, yet still filling. You can easily make enough for two days, and it doesn't lose its flavor from one day to the next. Tips and Variations Tips If you want a clearer soup, skim well at the beginning and simmer over low heat. Don't let the zucchini cook too long, or it will break apart. The tomato paste gives color and a slight tang, but you can use less if you prefer a subtler flavor. Substitutions If you don't have zucchini, you can use regular squash. You can omit the potatoes if you want a lower-carb soup. Vegetable seasoning can be replaced with salt, pepper, and other vegetable spices, as you prefer. Cauliflower can be substituted with broccoli if you don't have it on hand. Variations For a more intense flavor, you can add a small celery or a carrot at the beginning, but the basic recipe does not include them. If you want a sour soup, you can add a bit of lemon juice or vinegar to taste at the end. The beaten egg can be omitted if you want a clear soup. Serving Ideas It goes well with slices of fresh bread, sour cream, and chili peppers for those who prefer. You can sprinkle extra parsley or lovage before serving. Frequently Asked Questions How long does the chicken take to cook? It depends on the type of meat and how large the pieces are. Usually, about 30-40 minutes until tender. If you're using bone-in meat, it adds more flavor to the soup. Can it be made with chicken breast? Yes, but it will be milder in flavor compared to using wings or back. For flavor, I recommend using bone-in pieces. Do I have to use tomato paste? It's not mandatory, but tomato paste adds color and extra flavor. You can omit it or replace it with blended fresh tomatoes. Can I freeze the soup? I do not recommend it due to the zucchini and cauliflower, which do not retain their texture well when thawed. Can I add other vegetables? Yes, but then it won't be the basic recipe. You can add carrots, celery, or green beans, but adjust the cooking times accordingly. Nutritional Values These values are estimated for one serving of soup, based on the ingredients above: Approximately 120-160 kcal/serving (without sour cream and bread) Protein: 10-13 g (depending on how much chicken is used) Carbohydrates: 10-16 g (from vegetables) Fats: 5-8 g The soup is quite balanced, with plenty of vegetables and not too fatty, especially if you choose leaner meat. Storage and Reheating It keeps well in the fridge, in a closed container, for up to 2 days. Reheat over low heat. The texture of the zucchini and cauliflower won't be the same as fresh, but the soup remains good. Freezing is not recommended – the vegetables do not hold up well when thawed. If you have egg in the mixture, stir well when reheating to prevent it from curdling.

Chicken soup with vegetables

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