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Chicken Soup with Vegetables and Spinach

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Soups | Jewish cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

16

🍽️ Servings

6

Description

Chicken Soup with Vegetables and Spinach

Ingredients

  • Onion - 2 heads
  • Carrot - 6 pieces
  • Celery stalk - 6 pieces
  • Bay leaf - 2 pieces
  • Green peppercorns - 4 pieces
  • Poultry - ½ piece
  • Butter - 0.7 oz
  • Vegetable Oil - 0 fl oz
  • Garlic - 2 cloves
  • Shallot - 2 pieces
  • Parsley - 4 sprigs
  • Young Spinach "Belaya Dacha" - 7.1 oz
  • Kale - 10.6 oz
  • Lemon - 1 piece
  • Salt - to taste
  • Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and coarsely chop the onion, coarsely chop 2 carrots and 2 celery stalks, then place them in a large skillet along with the bay leaf, peppercorns, a pinch of salt, and the chicken.

Step 10

Ladle the soup into bowls and add the chicken meat, garnishing with parsley leaves and black pepper.

Step 2

Pour cold water into the pot so that everything is covered, then put it on high heat and bring to a boil. Reduce the heat and cook for 1 hour, occasionally skimming off the foam that rises to the surface.

Step 3

About 20 minutes before the broth is ready, prepare the soup base: peel the remaining carrots and slice them into 5 mm thick pieces along with the remaining celery. Peel and finely chop the garlic and shallot. Chop the parsley, finely chopping the leaves and stems. Coarsely chop the spinach.

Step 4

Heat the butter and 1 tablespoon of vegetable oil in another large skillet over low heat, add the garlic, shallot, and parsley stems, and cook for 5–10 minutes or until softened.

Step 5

Add the carrots and celery and cook for another 5 minutes.

Step 6

When the broth is ready, remove the chicken, separate the meat from the bones, and set aside.

Step 7

Strain the broth through a sieve into a vegetable pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Step 8

Add the kale and cook for another 10 minutes, adding the spinach in the last minute.

Step 9

Finish the soup by squeezing in lemon juice, then taste and season as needed.

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