Chicken Vegetable Soup Recipe
Chicken soup is considered the ultimate "comfort food" of winter and is the best choice when we want to eat nutritious food, it is ideal for "shielding" our immune system and is also the best medicine for colds.
Ingredients
- 1200 g chicken
- 1 lt chicken stock or water
- 1 leaf Laurel
- 1/2 teaspoon pepper in grains ( black , red , green )
- 1 lemon small one cut into quarters
For the vegetable soup:
- 2 piece carrots cut into small squares
- 1 piece onion cut into small slices
- 1/2 piece celery root cut into small cubes
- 2 piece Florina peppers cut into small squares
- 1/2 piece celery finely chopped
- 2 piece medium-sized potatoes cut into small squares
- 150 grams blue rose or glazed rice
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika powder
- 4 tablespoon olive oil
- salt
- Pepper
For serving:
- 1 lemon juice
Instructions
- In a large and deep saucepan, put the chicken with a litre of chicken stock or water, the bay leaf, peppercorns and a lemon well washed and cut into quarters and boil for about 30 minutes.
- Remove the pot from the heat, remove the chicken, and when it cools down, debone it, strain the broth and keep it aside for the soup.
- In the same pot once hot add the olive oil and sauté all the vegetables along with the spices, a little salt and pepper until lightly wilted and glossy.
- Add the reserved chicken stock and boil the vegetables until they are slightly tender, about ten minutes.
- Then add the rice and boil for about 20 minutes or until tender.
- In the last 5 minutes add the chicken pieces and let the soup boil for another 5 minutes.
- Serve the chicken soup warm with plenty of lemon juice.
Notes
Tip: Make sure to cut the vegetables to the same thickness so that they cook in the same amount of time.
You can replace the rice with trahanas or fine barley.