Chicken Soup with Vegetables
⏳ Time
2 hours 15 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
This chicken soup is full of goodness and flavor, and it is also very hearty.
Ingredients
- Poultry - 3 lbs
- Turnips - 4 pieces
- Celery stalk - 3 stalks
- Salad Potatoes - 2 lbs
- Frozen green bean pods - 3 sprigs
- Thyme - 3.5 oz
- Leek - 1 piece
- Parsley - 1.1 oz
- Salt - to taste
Step by Step guide
Step 1
Cut the carrots and celery into large pieces. Peel the potatoes and cut them into large cubes.
Step 2
Place the chicken, carrots, celery, potatoes, and thyme in a large pot and pour in 3 liters of water or enough to cover the chicken.
Step 3
Cook over medium heat for 1.5 hours or until the chicken is fully cooked.
Step 4
Slice the white part of the leek into thin half-rings.
Step 5
Remove the chicken from the pot and strain the broth. Set the vegetables aside for later.
Step 6
Return the broth to high heat and let it reduce for 15 minutes until about 2 liters remain.
Step 7
Meanwhile, shred the cooked chicken into pieces, discarding the bones. Once the broth has reduced, return the vegetables to the pot along with the peas, leek, and chicken. Cook on low heat for another 5 minutes, then remove the thyme sprigs.
Step 8
Serve in warm bowls, garnished with chopped parsley.
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