Table of contents:
- Ingredients for making summer vegetable soup with chicken broth
- Method for preparing summer vegetable soup with chicken broth
Video: Summer Vegetable Soup With Chicken Broth. Step-by-step Recipe With Photo
Vegetable soup with chicken broth is a seasonal soup that is usually prepared from what has grown in the garden or found in the bazaar at a certain time of the year. I cooked this summer soup on a strong chicken broth from chicken breast, cooked with a bunch of fresh herbs and garlic arrows. At the beginning of summer, you want to attach the arrows of garlic somewhere. Throw them away - the hand does not rise, they can only be prepared within reasonable limits, but in the broth they are simply irreplaceable - chicken and garlic go very well. Young potatoes, early cabbage, first tomatoes and sweet bell peppers make an excellent accompaniment to the chicken breast.
On hot summer days, this dish will replace both the first and the second. Cut the boiled breast into thin slices, place on a slice of fresh black bread and serve with a plate of thick soup seasoned with sour cream.
- Cooking time: 1 hour
- Servings: 6
Ingredients for making summer vegetable soup with chicken broth
- 800 g chicken breast;
- 50 g garlic shooters;
- 1 onion;
- a bunch of parsley and celery;
- 300 g of young potatoes;
- 250 g of early cabbage;
- 200 g of tomatoes;
- 200 g bell pepper;
- 100 g green onions (white part of the stem);
- 1 green chili pod
- salt, sugar, sour cream for serving.
Method for preparing summer vegetable soup with chicken broth
Put a bunch of parsley in a deep soup pot, add garlic arrows, an onion head, and a few bay leaves. Put the chicken on top, pour 2.5 liters of cold water, add 2 teaspoons of table salt. Cook over low heat for 45 minutes after boiling. Remove the scale with a slotted spoon.
We take out the breast from the pan, filter the broth through a fine sieve or cheesecloth, discard the vegetables and herbs.
Wash small tubers of young potatoes under the tap with a sponge with an abrasive layer. We cut the potatoes in half or in four parts, throw them into the pan.
Thinly chop the early cabbage. Instead of young white cabbage, you can take finely chopped Peking cabbage, it will also cook quickly.
Put the tomatoes in boiling water for 1 minute, then cool with cold water, remove the skin. Cut the tomatoes in half or cut them into quarters.
We clean sweet bell peppers from seeds, chop finely. Put peppers and tomatoes in a saucepan.
Add the light part of the green onion stalk, cut into rings, and the chilli pod along with the seeds to add spice and spice.
Put the pan on the stove again, bring to a boil, add a little salt to taste and a little granulated sugar to equalize the tastes.
Cook vegetables over low heat for about 20 minutes, until the potatoes are tender.
Remove the pan from the stove, leave to brew for 10 minutes.
Serve hot summer vegetable soup with chicken broth to the table, season with sour cream and fresh herbs, sprinkle with paprika.
In the summer, often cook vegetable soups with chicken or meat broth. This is a very healthy food, one might say, a balm for your stomach. Be sure to remove the fat from the finished stock with napkins or paper towels to reduce the number of calories per serving.
Summer vegetable soup with chicken broth is ready. Bon Appetit!