Chicken vegetable soup
Description
A hearty first course. Try adding flavor enhancers to the broth, such as hot sauce, mustard powder, or Worcestershire sauce. The dish will acquire a more interesting, complex taste. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup. For a flavorful and delicious broth, use farm-raised poultry. You can use any chicken parts. In this recipe, I'm using 1/4 of a chicken (thigh and drumstick). For the vegetable component, you can add broccoli, spinach, or cauliflower florets to your soup. You may use either fresh vegetables or frozen mixes.
- 2
Step 2
Wash the chicken pieces thoroughly and transfer them to a suitably sized pot. Cover with cold water and cook over medium heat until the meat is tender. Cooking time depends on the quality of the meat. Do not let the broth boil vigorously, and periodically skim off the foam with a skimmer. Once the meat is cooked, remove it from the broth, discard the skin and bones, and shred into pieces.
- 3
Step 3
Peel the onion, clean the carrots, and trim the celery stalks. Chop the vegetables and mince the garlic. Add butter and olive oil to a saucepan, heat, then add the prepared vegetables. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent.
- 4
Step 4
Pour the chicken broth into the vegetables and continue cooking over low heat.
- 5
Step 5
Add the prepared chicken pieces, hot sauce, mustard powder, salt, pepper, frozen beans, and corn to the broth.
- 6
Step 6
Add dried herbs to the soup. You can use basil, parsley, thyme, or oregano. Simmer the soup over low heat for 15 minutes until done, then remove from heat.
- 7
Step 7
For a more filling version, you can separately cook rice or noodles. Place them in individual serving plates and pour over the broth base.
- 8
Step 8
Pour onto plates and serve.