Table of contents:
- Ingredients for Chicken Soup with Vegetables and Pasta
- Method of making chicken soup with vegetables and pasta
Video: Chicken Soup With Vegetables And Pasta. Step-by-step Recipe With Photo
Chicken soup with vegetables and pasta is the fastest and most delicious soup, which, despite its simplicity, is prepared according to different recipes in almost every home. I very often store cooked chicken broth with chicken pieces in the refrigerator; on its basis, in a matter of minutes, you can cook hot thick soup according to this recipe, which will replace both the first and second courses.
Italians came up with the idea of adding potatoes and pasta at the same time, in my opinion, in combination with a variety of vegetables and chicken, it turns out incredibly tasty.
If you do not have ready-made chicken broth, then to speed up the process, cut the chicken into small pieces - a bird weighing 1.5 kg, cut into 8 portions. And if you need to cook the soup even faster, then you can put boneless meat in the broth, in which case you can cook both meat and vegetables together.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for Chicken Soup with Vegetables and Pasta
- 400 g of chicken;
- 15 g olive oil;
- 70 g celery;
- 80 g of onions;
- 110 g carrots;
- 140 potatoes;
- 200 g of young cabbage;
- 50 g zucchini;
- 50 g cherry tomatoes;
- pod of red pepper;
- 130 g of pasta;
- bay leaf, salt, green onions.
Method of making chicken soup with vegetables and pasta
We prepare a classic vegetable roast for chicken soup - from carrots, onions and celery, this set forms the basis of almost any broth, especially chicken. Pour olive oil or vegetable oil directly into a saucepan, heat, add finely chopped celery, diced carrots and chopped onions. Cook vegetables for a few minutes until tender.
Then add the chicken, cut into small portions - thighs, drumsticks, wings. Fill everything with cold water, 1.2 l is enough for four servings.
When the water boils, add salt, remove scale, cook over low heat under a lid for 30 minutes. During the cooking process, we remove not only scale, but also fat (if you prepared the broth in advance, then the fat will solidify overnight and you can remove it from the surface with a spoon).
Then we increase the heat and add in turn - peeled potatoes, cut into cubes or small wedges, thinly sliced white cabbage.
Cut the zucchini into slices, add the young zucchini with the peel, but the mature zucchini will have to be peeled. Put finely chopped cherry tomatoes and chili pod, cut into rings, add bay leaf. After the broth boils again, cook it for another 15 minutes.
Add the pasta about 10 minutes before cooking. The cooking time is usually indicated on the packaging, so just follow the instructions. For this dish, medium-thick pasta made from durum wheat is suitable.
As soon as the pasta is cooked, remove the pan from the heat, and you can immediately serve it to the table.
Sprinkle the finished dish with green onions, add a spoonful of sour cream and eat with pleasure! Bon Appetit!
I do not recommend storing soup with vegetables and pasta for a long time, since the pasta absorbs the broth, which will result in a thick stew of vegetables and chicken.