Chicken soup with vegetables
6 servings
90 minutes
Chicken stew with vegetables is a harmonious blend of tender chicken meat and aromatic vegetables soaked in rich broth. This dish has roots in traditional European cuisine, where chicken soups have always been a symbol of comfort and home warmth. The tenderness of the chicken, the sweet notes of carrots and fennel, along with the freshness of tarragon and mint make the stew not just hearty but surprisingly light and refreshing. Adding edamame and green peas gives the soup a spring brightness, while bay leaves and allspice enhance its flavor richness. Serving it hot allows you to enjoy the rich aroma and balanced combination of ingredients. This stew is perfect for cozy family evenings or a light lunch, filling the home with warmth and the scent of fresh herbs.
1
Take a whole chicken weighing about 1.2 kg and place it in a pot. Pour in 4 liters of cold water and add 3 bay leaves and 10 peppercorns.
- Chicken: 1 piece
- Fresh bay leaf: 1 piece
- Black allspice: 1 piece
2
Bring to a boil and remove the white foam as it appears.
3
Cut the carrots into large pieces about 0.5 cm thick. Cut the fennel into large chunks. Slice the celery crosswise into pieces 0.5 cm thick. Cut the potatoes into large wedges. Slice the pea pods crosswise into three parts.
- Carrot: 2 pieces
- Fennel: 1 head
- Celery: 3 stems
- New potatoes: 150 g
- Green peas: 100 g
4
After the chicken has boiled for 30 minutes, add chopped carrots, fennel, celery, snap peas, and potatoes. Simmer for about 45 minutes.
- Carrot: 2 pieces
- Fennel: 1 head
- Celery: 3 stems
- Green peas: 100 g
- New potatoes: 150 g
5
Carefully remove the chicken from the broth and place it in a bowl to cool.
6
Add frozen edamame beans (hard to find, but in Moscow they can be bought in some 'Azbuka Vkusa' stores, mainly large ones, in the frozen section) and frozen green peas to the soup.
- Edamame beans peeled frozen: 150 g
- Frozen green peas: 150 g
7
Boil for 2–3 minutes.
8
During this time, finely chop the tarragon leaves, mint (removed from the stems), and green onions.
- Tarragon leaves: 3 stems
- Mint: 3 stems
- Green onions: 3 stems
9
Cut the cooled chicken into pieces and add it to the soup. Stir.
- Chicken: 1 piece
10
Pour the soup into bowls and sprinkle with greens. Note — if you cook the soup in the evening, be prepared for the peas and beans to lose their green color.
- Tarragon leaves: 3 stems
- Mint: 3 stems
- Green onions: 3 stems