Chicken Vegetable Soup

Light, dietary, healthy, for the whole family! Chicken vegetable soup is a great first course option for the summer period when you don't want to eat heavy, hearty soups. It turns out very appetizing, with a rich vegetable aroma and taste. The soup contains few calories and is suitable for a diet.

Irisha

Recipe author

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Composition / ingredients

Servings:

Chicken (take any part of the chicken, I have 2 thighs)

300

Water

2.5

Champignons

100

Potatoes (medium size)

Onion (1 small for broth, 1 for soup)

Carrots (1 - in broth, 1 - in soup)

Bell pepper

0.5

Green string beans (10 pods)

Canned corn

Green peas (fresh)

Carnation (for broth)

Peppercorns (for broth)

Bay leaf (for broth)

Greenery

to taste

Ground hot pepper

to taste

Table salt

to taste

For crackers:

Bread (5 slices of white bread)

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 22 % 2 g

Carbohydrates 56 % 5 g

44 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to cook chicken vegetable soup? Prepare the products according to the list. Any part of the chicken is suitable for broth. I took the thighs, the most dietary option will turn out with white meat. The soup will come out of the chilled meat tastier and healthier. If you have frozen chicken, then defrost it properly. Pre-wash the vegetables.
Step 2:
Prepare the broth. How to cook chicken broth? Pour water into a saucepan and bring it to a boil. Wash the chicken thoroughly, if the meat is too fat, then cut off the excess fat. Lower the chicken into boiling water. Add carrots and onion (it is better not to peel the onion, but just wash it well, so our broth will be a beautiful saturated color).
Step 3:
Cook the broth over low heat until the chicken is ready, from 30 to 50 minutes, depending on the age and size of the carcass. 10 minutes before cooking, add spices to the broth — sweet and hot peppers, cloves and bay leaf. Choose a set of spices according to your taste.
Step 4:
While the broth is cooking, take care of the vegetables. You can take any vegetables you like or have available. I took potatoes, young green peas, canned corn, mushrooms, bell peppers, string beans and onions with carrots. Peel all the vegetables and cut them arbitrarily.
Step 5:
Remove the meat from the finished broth. Peel it from the bones and cut it into small pieces.
Step 6:
Strain the broth itself. Throw out the onion, carrot and spices. Send the broth to a small fire. When it boils, put the potatoes in (since it takes the longest to cook). Cook the potatoes until half cooked, about 10 minutes.
Step 7:
Send chopped meat, vegetables and mushrooms to him. Cook everything together for about 10 more minutes. Add salt and pepper to taste. Turn off the heat and let the soup brew under the lid.
Step 8:
At this time, prepare the crackers for the soup. How to make crackers? Turn on the oven to heat up to 200°C. Cut the bread into cubes.
Step 9:
Put them on a baking sheet, optionally add salt, ground hot pepper and various dried herbs (I added oregano). Pour olive oil (or any other vegetable oil) on top of the bread, mix everything well and send it to the oven.
Step 10:
Bake the bread until golden brown, about 10 minutes. Stir the crackers periodically (you need to carefully monitor the crackers, as they can burn quickly at high temperatures).
Step 11:
Add greens to the finished soup and serve it to the table. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way to defrost chicken read in article about proper defrosting of products .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.