Chicken soup with vegetables and spinach
6 servings
100 minutes
Chicken soup with vegetables and spinach is a classic dish of Jewish cuisine, known for its deeply rich flavor and nutritional value. Historically, such soups were made on Saturdays when long simmering over the fire gave the broth an amazing richness. The aroma of fresh herbs, the softness of spinach, and the slight bitterness of kale make the soup not only tasty but also incredibly healthy. A light tang from lemon juice refreshes the dish, highlighting its natural flavor nuances. This soup warms the soul and body, is perfect for family lunches, and helps restore energy on cool days.
1
Clean and chop the onion coarsely, chop 2 carrots and 2 celery stalks coarsely, then place them in a large pan with bay leaf, peppercorns, a pinch of salt, and chicken.
- Onion: 2 heads
- Carrot: 6 pieces
- Celery stalk: 6 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 4 pieces
- Chicken: 0.5 piece
- Salt: to taste
2
Fill the pot with cold water to cover everything, then place 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.
3
About 20 minutes before the broth is ready, prepare the base for the soup: peel the remaining carrot and slice it 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.
- Carrot: 6 pieces
- Celery stalk: 6 pieces
- Garlic: 2 cloves
- Shallots: 2 pieces
- Parsley: 4 sprigs
- Baby spinach: 200 g
4
Heat butter and 1 tablespoon of vegetable oil in another large skillet over low heat, add garlic, shallots, and parsley stems, and cook for 5–10 minutes or until softened.
- Butter: 20 g
- Vegetable oil: 15 ml
- Garlic: 2 cloves
- Shallots: 2 pieces
- Parsley: 4 sprigs
5
Add carrots and celery and cook for another 5 minutes.
- Carrot: 6 pieces
- Celery stalk: 6 pieces
6
When the broth is ready, remove the chicken, separate the meat from the bones, and set it aside.
- Chicken: 0.5 piece
7
Strain the broth through a sieve into a vegetable mold. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- Chicken: 0.5 piece
8
Add kale and cook for another 10 minutes, adding spinach in the last minute.
- Kale: 300 g
- Baby spinach: 200 g
9
Finish the soup by squeezing lemon juice, then taste and season if necessary.
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
10
Serve the soup in bowls, add chicken meat, and sprinkle with parsley leaves and black pepper.
- Chicken: 0.5 piece
- Parsley: 4 sprigs
- Ground black pepper: to taste