Chicken soup with vegetables
Description
Hearty and aromatic soup. I call this soup a "vitamin set" because it has everything in it. And it turns out to be so light! This is perfect for those who are on a diet or cannot afford to eat fatty foods. To make chicken soup with vegetables, you can use not only chicken legs, but I consider them the optimal choice: the broth turns out nutritious and appetizing (not completely tasteless, as when using chicken breast), and there's also enough meat on the legs for the soup. You can add any vegetables you like, according to your taste. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Dice the onion and finely chop the garlic. Pour vegetable oil into a cauldron or a heavy-bottomed pot and sauté the onion with garlic until golden brown. You can also fry them in a frying pan.
- 3
Step 3
Cut the ginger root into small pieces, remove the seeds from the jalapeño pepper and chop it finely as well.
- 4
Step 4
Add pepper and ginger to the pot with the onion and garlic. Prepare the chicken legs for boiling.
- 5
Step 5
Place the chicken with the vegetables in the pot, mix well so that it lightly sears on all sides.
- 6
Step 6
Pour in water to cover the chicken legs. Continue cooking over medium heat for about 20-30 minutes. Cook until the meat easily separates from the bone.
- 7
Step 7
While the chicken is boiling, chop all the other vegetables and mushrooms into small pieces. But don't cut them too finely.
- 8
Step 8
Add the vegetables to the pot and cook for another 15–20 minutes, until all the vegetables are tender. Before serving, be sure to remove the chicken meat from the bones so they don't float in the soup. I recommend drizzling the soup with lime juice before serving.