Vegetable Soup with Chicken and Chicken Fillet
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
Vegetable soup with chicken and chicken fillet
Ingredients
- Water - 3 qt
- Tomatoes - 3 pieces
- Onion - 2 pieces
- Carrot - 2 pieces
- Beetroot - 1 piece
- Cabbage - 10.6 oz
- Celery stalk - 1 piece
- Garlic - 4 cloves
- Red Chili Pepper - to taste
- Dill - 1 bunch
- Parsley - 1 bunch
- Chicken fillet - 2 pieces
Step by Step guide
Step 1
Finely chop the onion and sauté it until translucent in a pan without oil, using a small amount of water.
Step 2
Cut the carrot into thin strips and add it to the onion.
Step 3
Do the same with the beetroot, simmer everything together until the carrot and beetroot are soft, adding the finely chopped garlic 5 minutes before cooking is done.
Step 4
Finely shred the cabbage, chop the bell pepper, and sauté everything together in a pan without oil with a small amount of water until the cabbage shrinks and becomes soft. (Optionally, you can add a couple of tablespoons of tomato paste at the end.)
Step 5
Cut the tomatoes into small cubes.
Step 6
Transfer all the prepared vegetables to a pot, adding the finely chopped celery stalk.
Step 7
Pour in water (the amount of water is up to you, depending on whether you prefer a thick or thin soup). Place on the heat.
Step 8
Bring the soup to a boil, then reduce the heat and simmer uncovered for about 20 minutes (as the vegetables were essentially pre-cooked).
Step 9
About 10 minutes before the end of cooking, add ground hot red pepper (it improves digestion and thus aids in weight loss), finely chopped dill and parsley, and optionally salt and squeeze in a few more cloves of garlic.
Step 10
If you want meat in the soup, finely chop a couple of pieces of chicken fillet and boil them in a separate pot, do not drain the water, but use it for the soup.
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