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 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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