Chicken soup with bell pepper and parsley
12 servings
90 minutes
Chicken soup with bell pepper and parsley is a cozy and aromatic dish of European cuisine, filled with rich flavors of vegetables and tender chicken meat. Its roots go back to home cooking, where simple ingredients transform into a warming and nourishing soup. The light sweetness of the bell pepper combined with the aroma of bay leaves and the freshness of parsley makes this soup particularly pleasant. Potatoes and pasta add heartiness, while sautéed vegetables give depth to the flavor. Perfect for a cool evening when you crave something gentle and comforting. Served hot to reveal all its aromas.
1
Prepare the necessary ingredients.
2
Wash the meat well under running water, separate it from the bone.
3
Cut the boneless thigh into portion pieces, place in a 3-liter pot, fill with water, and put on the fire.
- Chicken thighs: 500 g
4
Bring to a boil, removing foam if necessary.
5
Place 2 bay leaves in a pot, season with salt to taste, and cook for about 30 minutes covered on medium or low heat.
- Bay leaf: 2 pieces
- Salt: to taste
6
Peel the potatoes, wash them well under running water, and cut them into cubes.
- Potato: 350 g
7
Place the potatoes in a pot with meat, bring to a boil, remove foam if necessary, and cook uncovered over medium heat.
8
Pour 50 ml of vegetable oil into the pan.
- Vegetable oil: 50 ml
9
Peel the onion, wash it well under running water, chop it into small cubes, and place it in a pan with vegetable oil.
- Onion: 1 head
10
Clean the red bell pepper from seeds and stems, chop it finely into strips, and add it to the pan with the onion.
- Red sweet pepper: 100 g
11
Peel the carrot, wash it well under running water, grate it on a fine grater, and place it in the pan.
- Carrot: 100 g
12
Place the pan on the fire, fry the vegetables with the lid open over medium heat, stirring occasionally, until cooked.
13
When the potatoes are ready, transfer the cooked vegetables and pasta from the pan to the pot.
- Pasta: 50 g
14
Wash the parsley well under running water, remove any excess, chop finely, and place in a pot. Bring to a boil, skim off any foam if necessary, and salt to taste. Cook the soup for another 5-7 minutes with the lid off.
- Parsley: 25 g
- Salt: to taste
15
Serve hot.
