Vegetable soup with chicken
6 servings
40 minutes
Vegetable soup with chicken is a harmonious blend of tender chicken meat and the richness of vegetables, inspired by French culinary traditions. Light yet nutritious, it warms on cold days and refreshes on warm ones. The broth filled with spice aromas envelops potatoes, carrots, and bell peppers, creating a soft, slightly sweet flavor. Peas, corn, and green beans add notes of freshness and textural variety to the composition. This soup is perfect as a standalone dish, easily digestible and suitable for any diet. It can be served with crispy baguette or fresh herbs to highlight the elegance of French gastronomic art.
1
We boil the chicken (I like liquid soup, so I get a lot of broth). We salt and pepper to taste.
- Chicken breast fillet: 300 g
2
Take out the chicken, add diced potatoes to the broth, then onions and everything else. Cook for 20-25 minutes.
- Potato: 2 pieces
- Onion: 0.5 piece
- Carrot: 50 g
- Bell pepper: 50 g
- Fresh corn kernels: 50 g
- Dried peas: 50 g
- Green beans: 50 g
3
I buy a ready-made frozen soup mix (peas, pepper, corn, beans), so it can be cooked in 15-20 minutes.
- Dried peas: 50 g
- Bell pepper: 50 g
- Fresh corn kernels: 50 g
- Green beans: 50 g
4
We chop the chicken into small pieces and add it to the pot 5 minutes before it's done.
- Chicken breast fillet: 300 g
