Cooking Time
1 h 30 min.
Serves
6
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Dive into a world of rich flavors with our vegetable soup in chicken broth! Light, yet incredibly rich, clear as a tear and bright as a summer day, this fragrant soup will be a real treat. We offer a classic set of vegetables: potatoes, carrots, cauliflower, green peas, and leeks. And for those looking for new nuances, try replacing potatoes with zucchini and bell peppers. The secret lies in preparing aromatic chicken broth from grain-fed chicken.
Ingredients List
Total Ingredients: 16
Serves:
Chicken - 800 g
Potato - 250 g
Cauliflower - 200 g
Carrot - 100 g
Green peas - 100 g
Bulb onions - 1 pcs.
Leek - 80 g
Celery - 80 g
Garlic - 2 clove
Vegetable oil - 1 tbsp
Butter - 15 g
Coriander seeds - 1 tsp
Pepper black peas - 2 g
Bay leaf - 1 pcs.
Parsley - 20 g
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
144г
🍚
Carbohydrates
93г
🥩
Protein
150г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the chicken into pieces, place in a pot, cover with cold filtered water, and bring to a boil over medium heat. After boiling, season generously with salt and reduce heat to a simmer. Cook, carefully removing any scum that forms, so the broth remains clear and transparent.
Step 2
While the base is cooking, peel the onion, carrot, and celery. Divide the celery and carrot in half, cutting one part into large slices to add to the broth. Divide the onion into two or four parts.
Step 3
Sauté the pieces of carrot, celery, and onion in a dry frying pan until golden brown to reveal their aroma. Then carefully add them to a pot of boiling broth.
Step 4
Add fragrant accents to the broth: add peppercorns, coriander seeds, and bay leaf. Reduce the heat to low and let the broth simmer for about an hour to allow the flavors to meld into a harmonious whole.
Step 5
While the broth simmers slowly, take the time to prepare the vegetables. Cut the potatoes into neat cubes, and transform the remaining carrots and celery into cubes or strips, adding colors and textures.
Step 6
Divide the cauliflower into delicate florets, dividing larger florets into smaller pieces if necessary, to match the size of the potatoes. Slice the peeled garlic into thin slices.
Step 7
Cut the juicy white part of the leek into thin rings or half-rings if the stem is particularly thick. Then, immerse them in cold water to get rid of any dirt and sand hidden between the layers. Thoroughly dry the leek rings before using.
Step 8
Remove the chicken from the finished broth, carefully cover it to keep it warm, then strain the broth, return it to the pot and put it back on the heat. Discard all boiled vegetables and spices without regret.
Step 9
Melt butter and vegetable oil in a pan. Add the leek rings and garlic slices, sauté them over low heat, stirring occasionally.
Step 10
Into the boiling broth, add the potatoes, carrots, and celery, and after five minutes, add the sautéed leeks, cauliflower, and peas, which have been previously scalded with hot water.
Step 11
Cook the vegetable soup in chicken broth for another 10-12 minutes, until the vegetables are tender. Stir in chopped parsley, then turn off the heat. Pieces of chicken can be added directly to the plates with the fragrant vegetable soup.
Enjoy your meal!
Follow the instructions step by step