Chicken soup with vegetables recipe
Chicken Soup with Vegetables recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|1||soup hen, ready to cook|
|1||parsley root, diced|
|400 g||carrots, sliced|
|¼||cauliflower, in florets|
|½ bunch(es)||parsley, chopped|
|100 g||peas, fresh or frozen|
|salt and pepper|
Place the soup hen into a large pot, cover with approximately 3 litres of water and add 2 teaspoons of salt, the onions, tomatoes, parsley root, 100 g of the carrots, bay leaves, allspice and peppercorns. Bring to a boil, and cook for 15 minutes, skimming off any scum every now and then. Cover and simmer over low heat for approximately 2 hours or until the chicken meat is tender.
Take the hen out of the soup and set aside to cool a bit. Remove the skin and the bones and cut the meat into bite-sized pieces.
Strain the broth into a large saucepan and bring to the boil again. Add the vermicelli, the remaining carrots and the cauliflower and cook for 6 minutes. Add the peas and the meat and cook for another minute. Season to taste with salt and pepper.
Ladle the soup into soup plates and serve sprinkled with parsley.
A warming soup and healthy when you’ve got a cold.
ca. 30 min
Cooking / Baking Time:
ca. 2 hrs 30 min
Grade of difficulty:
Calories per portion:
Tags: recipe, Chicken soup with vegetables recipe, diy, how to cook, prepare Chicken soup with vegetables recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com