Chicken Soup with Vegetables and Spinach
⏳ 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 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.
Step 10
Ladle the soup into bowls and add the chicken meat, garnishing with parsley leaves and black pepper.
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