This hearty chicken and vegetable soup is perfect for a comforting meal any time of the year. Packed with nutritious ingredients like chicken fillet, leeks, carrots, celery, and bell peppers, this soup is not only delicious but also nourishing. Simple to prepare and full of flavor, it’s sure to become a family favorite.
Preparation Time:
- Approximately 45 minutes
Ingredients:
- 200g chicken fillet
- 1 leek, chopped
- 1 carrot, grated
- 1 celery stalk, chopped
- 1 bell pepper, chopped
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- 300g potatoes, chopped
- 2 cloves garlic, chopped
- 10g flour (2 portions)
- 30g noodles
- 2 liters water
- Fresh dill, chopped
- Fresh parsley, chopped
- Olive oil for frying
Directions:
- Prepare the Chicken:
- Chop the 200g chicken fillet and place it in a bowl. Season with salt, black pepper, and paprika. Add 10g of flour and mix well.
- Heat olive oil in a pan and fry the chicken fillet until golden brown. Set aside.
- Prepare the Vegetables:
- In the same pan, fry the chopped leeks until they soften.
- Add the chopped celery stalk and continue to fry for another 2-3 minutes.
- Add the grated carrots to the pan and fry until they begin to soften.
- Add the chopped bell pepper and fry for another 2-3 minutes.
- Add the chopped potatoes to the pan and fry until they begin to brown. Season with salt and black pepper, then add 10g of flour and mix well.
- Add the chopped garlic and fry for another minute.
- Cook the Soup:
- Pour 2 liters of water into the pot with the vegetables. Bring to a boil, then reduce the heat and cook for 15 minutes.
- Add the fried chicken fillet back to the pot along with the 30g of noodles. Cook for an additional 10 minutes or until the noodles are tender.
- Stir in the chopped parsley and dill just before serving.
Additional Information:
- Serving Suggestions:
- Serve this soup hot, garnished with additional fresh parsley and dill. It pairs well with crusty bread or a light salad on the side.
- Cooking Tips:
- Ensure the vegetables are chopped uniformly for even cooking.
- Adjust the seasoning to your taste preferences.
- You can add other vegetables like zucchini or tomatoes for additional flavor and nutrition.
- Nutritional Benefits:
- Chicken: Provides lean protein essential for muscle repair and growth.
- Carrots and Bell Peppers: Rich in vitamins A and C, promoting good vision and immune health.
- Potatoes: Add a good source of carbohydrates for energy.
- Fresh Herbs (Dill and Parsley): Packed with antioxidants and vitamins.
- Dietary Information:
- High in Protein and Vitamins: A nutritious meal suitable for a balanced diet.
- Gluten-Free Option: Can be made gluten-free by using gluten-free noodles and flour.
- Low-Fat: A healthy choice for a light meal.
- Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain the desired consistency.
- Why You’ll Love This Recipe:
- This chicken and vegetable soup is quick to prepare, packed with healthy ingredients, and full of flavor.
- It’s a versatile dish that can be enjoyed as a meal on its own or as a starter.
- The combination of tender chicken, hearty vegetables, and fresh herbs makes it a comforting and satisfying choice for any occasion.
Conclusion:
Enjoy the rich and savory flavors of this chicken and vegetable soup, a dish that’s both nutritious and delicious. Perfect for a quick weeknight dinner or a cozy weekend meal, this soup is sure to become a go-to recipe in your kitchen. Relish the warmth and goodness in every spoonful!
Frequently Asked Questions (FAQs):
- Can I use chicken thighs instead of chicken fillet?
- Yes, chicken thighs can be used for a richer flavor. Just make sure to adjust the cooking time accordingly.
- Can I make this soup in advance?
- Yes, this soup can be made a day ahead. The flavors will deepen as it sits, making it even more delicious when reheated.
- What can I use instead of noodles?
- You can substitute noodles with rice, quinoa, or even skip them entirely for a lower-carb option.
- How can I make this soup vegetarian?
- Substitute the chicken with chickpeas or tofu and use vegetable broth instead of water for a hearty vegetarian version.
- Can I freeze this soup?
- Yes, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
- What if I don’t have leeks?
- You can substitute leeks with onions or shallots for a similar flavor profile.
- Can I add other herbs?
- Yes, you can add herbs like thyme or rosemary for additional flavor.
- Is it possible to make this soup in a slow cooker?
- Yes, you can cook the soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
- Can I use frozen vegetables?
- Yes, frozen vegetables can be used. Just add them directly to the pot without thawing.
- What can I serve with this soup?
- This soup pairs well with crusty bread, a light salad, or a simple sandwich for a complete meal.