Dark Chicken Soup

6 servings

50 minutes

Dark chicken soup is a classic dish of French cuisine that combines the rich flavor of roasted chicken with aromatic vegetables and spices. Its history traces back to traditional village recipes where caramelized ingredients create a deep, rich broth. Fried wings add a robust taste to the soup while mushrooms, tomato paste, and bouquet garni enhance the complexity of the aroma. The light freshness of zucchini balances the intensity of the broth, creating a harmonious blend. This soup is perfect for a cozy dinner on a cool day when served with crispy baguette. It reveals all shades of its flavor while slowly warming and filling you with comfort. Each spoonful is a journey into the world of French gastronomy where simple ingredients transform into an exquisite dish.

Energy value per serving

• Calories: 750.9
• Proteins: 103.2g
• Fats: 33.9g
• Carbohydrates: 24g

Ingredients

• Chicken wings: 500 g
• Celery: 50 g
• Carrot: 50 g
• Onion: 50 g
• Champignons: 30 jar
• Parsley: 3 g
• Coriander: 3 g
• Bouquet garni: 1 bunch
• Allspice peas: 2 pc
• Black peppercorns: 2 pc
• Tomato paste: 1 tsp
• Zucchini: 50 g
• Olive oil: 1 tbsp
• Water: 1.7 l

Cooking steps

1. Heat oil in a pan. Add chicken wings and fry for 3-4 minutes on high heat.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Chicken wings: 500 g

2. Flip and fry for another 2 minutes over medium heat.

3. Remove the chicken from the pan and set aside. Chop the onion, celery, and carrot coarsely. Place them in the pan.

   Required ingredients:

   • Onion: 50 g
   • Celery: 50 g
   • Carrot: 50 g

4. Fry on high heat for 2-3 minutes, stirring occasionally.

5. Place the chicken and vegetables in a pot, add water, and set on high heat. Add mushrooms. Bring to a boil and reduce heat to medium, cook for 15 minutes.

   Required ingredients:

   • Chicken wings: 500 g
   • Champignons: 30 jars
   • Water: 1.7 l

6. Add greens and a bouquet garni. Season with salt and add peppercorns. Then boil for 10 minutes.

   Required ingredients:

   • Parsley: 3 g
   • Coriander: 3 g
   • Bouquet garni: 1 bunch
   • Allspice peas: 2 pieces
   • Black peppercorns: 2 pieces
   • Tomato paste: 1 teaspoon

7. Add tomato paste, stir, and cook for another 10 minutes.

8. Peel the zucchini and cut it into cubes.

   Required ingredients:

   • Zucchini: 50 g

9. Place the zucchini in the pan with the remaining oil from the vegetables. Add salt.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Zucchini: 50 g
   • Water: 1.7 l

10. Fry the zucchini over medium heat for about 5 minutes.

11. Pour the soup into a bowl, add zucchini, and serve.