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Chicken Soup with Vegetables

6 servings

135 minutes

This chicken soup is full of goodness and flavor, plus it's very filling.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0

kcal

0g

grams

0g

grams

0g

grams

Ingredients

6servings

Chicken

1.6

kg

Carrot

4

pc

Celery stalk

3

stem

Potato

1

kg

Frozen green peas

3

sprig

Fresh thyme

100

g

Leek

1

pc

Parsley

30

g

Salt

to taste

Cooking steps

1
Cut the carrot and celery into large pieces. Peel the potato and cut it into large cubes.
Required ingredients:
1. Carrot: 4 pieces
2. Celery stalk: 3 stems
3. Potato: 1 kg

2
Place the chicken, carrot, celery, potato, and thyme in a large pot and pour in 3 liters of water or enough to cover the chicken.
Required ingredients:
1. Chicken: 1.6 kg
2. Carrot: 4 pieces
3. Celery stalk: 3 stems
4. Potato: 1 kg
5. Fresh thyme: 100 g

3
Cook over medium heat for 1.5 hours or until the chicken is fully cooked.
Required ingredients:
1. Chicken: 1.6 kg

4
Slice the white part of the leek into thin half-rings.
Required ingredients:
1. Leek: 1 piece

5
Remove the chicken from the pot and strain the broth. Set the vegetables aside for later.
Required ingredients:
1. Chicken: 1.6 kg
2. Carrot: 4 pieces
3. Celery stalk: 3 stems
4. Potato: 1 kg

6
Put the broth back on high heat and let it reduce for 15 minutes until about 2 liters remain.
Required ingredients:
1. Chicken: 1.6 kg
2. Carrot: 4 pieces
3. Celery stalk: 3 stems
4. Potato: 1 kg
5. Fresh thyme: 100 g
6. Salt: to taste

7
Meanwhile, shred the cooked chicken into pieces, removing the bones. Once the broth reduces, return the vegetables to the pot along with peas, leeks, and chicken. Cook on low heat for another 5 minutes, then remove the thyme sprigs.
Required ingredients:
1. Chicken: 1.6 kg
2. Frozen green peas: 3 sprigs
3. Leek: 1 piece
4. Carrot: 4 pieces
5. Celery stalk: 3 stems
6. Potato: 1 kg
7. Fresh thyme: 100 g

8
Serve in warm plates, sprinkled with chopped parsley.
Required ingredients:
1. Parsley: 30 g

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