Vegetable soup on chicken broth
Description
The recipe won't take much time. Here's a sort of "minimalist" recipe for vegetable soup in chicken broth. Personally, thanks to the addition of plenty of flavorful vegetables (I'm referring to celery root and parsley root), the soup didn't taste bland to me. Of course, if you prefer heartier soups, this simple vegetable soup in chicken broth can easily be enhanced with grains or more vegetables, such as zucchini or eggplants. Good luck! Serve the soup hot.
Instructions
- 1
Step 1
1. Thoroughly wash and peel all the vegetables, but there's no need to chop them finely. Place celery, potatoes, garlic, carrots, onion, and parsley root into the multicooker bowl with vegetable oil. Cook in "Baking" mode for 10 minutes. Then remove everything except the potatoes and celery.
- 2
Step 2
2. Place the chicken, herbs, and any seasonings you like into the multicooker. Pour in hot water and set the "Stewing" mode for one hour. After half an hour, add the vegetables that we previously removed.
- 3
Step 3
3. Taste and, if necessary, add more herbs, vegetables, and spices. Wait for the cooking to finish.
- 4
Step 4
4. Rely on the chicken's readiness—I cooked the soup for an additional half hour because the chicken wasn't fully done. Enjoy your meal!