Chicken Vegetable Soup Recipe
Posted on 19th of March, 2010 by Lévana
I am giving you here a variation my mother lives on almost daily—chicken soup as a meal: Nothing gets discarded. It’s the best! If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot.
Ingredients:
1 large onion, quartered
1 large bunch dill
1 bunch flat parsley
8 ribs celery, peeled
1 large carrot
1 large sweet potato
1 large parsnip
1 large turnip
1 large zucchini
12 chicken thighs, skins off
1 teaspoon turmeric
2 good pinches saffron
5-6 bay leaves
Salt to taste
Instructions:
Put three quarts (12 cups) water to boil in a large pot. While water is heating, coarsely grind the onion, dill, parsley and celery in a food processor. Throw the ground mixture in the pot. Grate all vegetables in a food processor, and add to the soup with all remaining ingredients. Bring to a boil. Reduce the flame to medium, and cook covered 1 hour. Adjust texture and seasonings.
For more presentation, take out the thighs, discard the bones, shred the meat by hand, and return to the pot.
The soup is thick, is it supposed to be so thick?
Of course not, it is supposed to look the way all soups look. This is why at the end of each of my soup recipes, I instruct the reader to adjust the texture and seasonings. It’ s always recommended to err on the side of caution and add water if necessary!
This recipe is great. I like the way it makes its own flavourful stock. Both my husband and mother-in-law liked it.
Joanne, very popular soup in my house too!