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Vegetable soup with chicken broth

Vegetable Soup in Chicken Broth

Fragrant, wholesome, light, for the whole family! What's great about this vegetable soup in chicken broth is that the broth is the one fixed part — you can use absolutely any vegetables you have on hand, fresh and seasonal or frozen. It cooks quickly and comes out very tasty.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Chicken breasts (bone-in)

400

Water

Cabbage

300

Potatoes

Onion

Carrots

Bell pepper

0.5

Green peas

Parsley

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 3 g

Fats 0 % 0 g

Carbohydrates 50 % 3 g

28 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make vegetable soup in chicken broth? Pour clean, cold water into a pot. Wash the chicken breast and cut it in half. For a rich broth, it's best to use bone-in, skinless breast. Put the chicken in the pot and set it over medium heat. Cook for thirty minutes after the water comes to a boil. Skim off the foam as it forms with a slotted spoon.
Step 2:

You won't need the chicken meat for this soup, just the broth — you can use the chicken for a salad, for instance. Wash and peel the potatoes. Cut them into small cubes. Drop them into the pot of broth. Cook the potatoes for ten minutes after it returns to a boil.
Step 3:

Shred the cabbage into thin strips and add it to the pot.
Step 4:

Wash and peel the carrot with a peeler or a small sharp knife. Grate it on the coarse side. Add it to the pot too.
Step 5:

Wash the pepper, cut it open, and remove the core and seeds. Cut the flesh into small cubes. Peel the onion and chop it finely. Add the prepped vegetables to the pot.
Step 6:

Add the green peas at this point. They can be fresh or frozen. You can thaw frozen peas ahead of time if you want, but it's not at all necessary — I added them to the soup straight from the freezer.
Step 7:

Simmer the soup, covered, over low heat for twenty minutes. Then season with salt and pepper to taste. Add the finely chopped parsley and cook a couple of minutes more. Then turn off the heat. The soup is ready — serve it with sour cream and fresh herbs. Enjoy!

You can also add fresh or frozen broccoli and cauliflower, tomatoes, or green beans. You can sauté the onion and carrot in vegetable oil first if you like.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick soup or thin), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, that means if it's your first time, don't make a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small batch, you can dial in both the liquid and the ingredient proportions to your taste. After that, like most experienced cooks, you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.