On cold winter days, remind yourself of the warm summer and make chicken soup with dried vegetables. How to cook a first dish with an amazing and unique taste, read the step-by-step recipe with a photo. Video recipe.
If autumn has turned out with a generous harvest, then you probably stocked up with dried vegetables, fruits, herbs, mushrooms … Now it's time to use the blank in the preparation of all kinds of dishes. For example, cook chicken soup with dried vegetables for lunch or dinner, which will delight all family members. This first course recipe is very convenient in that it is suitable for field conditions. Cooking it quickly and on the go, and in the office for lunch, and at home. In this case, the broth will only need to be replaced with boiling water.
Anything can be used as dried vegetables. This recipe uses zucchini, eggplant and tomatoes. But this set of products can be supplemented with dried sweet and hot peppers, carrots, onions, broccoli, asparagus … But whatever you like and what is in stock. The main thing when using dried foods is to remember that during cooking, they grow to their original size before drying. Therefore, you should take a small amount of drying.
See also how to make chicken broth soup with vegetables.
- Caloric content per 100 g - 225 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken fillet - 2 pcs. (any other parts of the carcass can be used)
- Potatoes - 1 pc.
- Allspice peas - 4 pcs.
- Greens - a bunch (any)
- Dried vegetables - 200 g (eggplant, zucchini, tomatoes)
- Onions - 1 pc.
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
Step by step preparation of chicken soup with dried vegetables, recipe with photo:
1. Wash the chicken fillet under running cold water, remove the foil and cut into medium-sized pieces.
2. Peel potatoes with carrots, wash and cut: potatoes into larger pieces, carrots - smaller.
3. Fold the fillets into a cooking pot, fill with drinking water and place on the stove to cook.
4. When the water boils, a white foam forms on the surface, which must be removed, otherwise the soup will be cloudy. Screw the temperature down to the minimum setting and cook the broth for 30-40 minutes under a closed lid.
5. Then put the peeled and not chopped onion into the saucepan, also put the prepared potatoes.
6. Next, add the carrots and turn on a high heat so that the vegetables boil faster. When this happens, turn the temperature down to the lowest setting and cook the soup for 10 minutes.
7. Then remove the boiled onion from the pan. she gave the soup all the taste, health and aroma.
8. Season the soup with salt, black pepper, allspice, bay leaf. Dip the dried vegetables into a saucepan and boil the soup again. Reduce the temperature and continue cooking for 10-15 minutes. At the end of cooking, season the chicken soup with dried vegetables with chopped herbs. Remove the pan from heat and leave the soup to infuse for 15 minutes, then serve it to the table.
See also a video recipe on how to make soup with dried mushrooms in a slow cooker.
