Chicken soup with vegetables
4 servings
120 minutes
Chicken soup with vegetables is a cozy dish that combines the tender taste of chicken and the freshness of vegetables. This recipe has roots in American home cooking, where such soups warmed souls and bodies during cold evenings. The broth, rich in aromas, serves as a base for soft carrots, sweet bell peppers, and fresh green peas. Noodles add heartiness, while bay leaves and olive oil provide depth of flavor. This soup is perfect for family dinners or light lunches, easily digestible and invigorating. Its main advantage is the simplicity of preparation and the harmony of flavor nuances that make it a favorite among many. After letting it steep, one can enjoy an even richer and more robust taste.
1
We are making broth. I prepared it according to this recipe, but without parsley. Note that the ingredients for the soup do not include the ingredients for the broth.
2
While the broth is boiling, peel the carrot and slice it into rounds.
- Carrot: 1 piece
3
Cut the bell pepper in half, remove the seeds and inner partitions. Dice into small cubes.
- Yellow sweet pepper: 1 piece
4
Take the frozen green peas out of the freezer and leave them to thaw.
- Frozen green peas: 70 g
5
When the broth is ready, strain it and finely chop the chicken or shred it.
- Chicken: 150 g
6
Bring the broth to a boil, add carrots and peppers. Cook for 5 minutes.
- Carrot: 1 piece
- Yellow sweet pepper: 1 piece
7
Add peas, noodles, and chicken meat. Cook for 7-10 minutes over medium heat, stirring occasionally, until the noodles are ready.
- Frozen green peas: 70 g
- Noodles: 100 g
- Chicken: 150 g
8
One minute before readiness, add bay leaf, olive oil, salt, and pepper.
- Bay leaf: 2 pieces
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
9
Remove the ready soup from the heat and let it steep for an hour, ideally overnight.
