Are you looking for a delicious and comforting soup recipe that is sure to please? Look no further than this guide to preparing a delicious chicken soup with rustic root vegetables. This easy-to-follow recipe is sure to become a family favorite. It’s packed with flavor and nutrition, and the root vegetables add a rustic touch that will make your soup stand out. Plus, the ingredients are simple and easy to find, so you can make this comforting soup in no time. So, grab your ingredients and let’s get started on this delicious chicken soup with rustic root vegetables!
Chicken soup is a classic comfort food that can be enjoyed year-round. To make a delicious, rustic chicken soup with root vegetables, you’ll need a few basic ingredients.
Start by sautéing onions, garlic, and carrots in a large pot. Once the vegetables are lightly browned, add in diced potatoes, celery, and a bay leaf. Pour in enough chicken broth to cover the vegetables and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender. Add cooked, shredded chicken and season with salt and pepper. Simmer for an additional 10 minutes.
For a heartier soup, add a can of diced tomatoes and a cup of cooked barley or quinoa. Simmer for another 10 minutes and serve with crusty bread. Enjoy your rustic chicken soup with root vegetables!
Ingredients
- 1 whole chicken, quartered Water, to cover
- 1/2 large onion, chopped
- 1 stalk of celery with leaves, cut into chunks
- 3 cubes chicken bouillon
- 1/4 C. chopped fresh basil
- 1/4 C. chopped fresh parsley
- 1 tbsp chopped garlic
- 1 pinch salt and ground black pepper to taste
- 2 Yukon Gold potatoes, diced
- 2 kohlrabi bulbs, peeled and diced
- 2 carrots, sliced
- 1 large turnip, diced
- 1/2 medium head cabbage, chopped
- 2 ears sweet corn, cut from cob
- 4 oz. fresh green beans, trimmed
- 1 tomato, chopped
Instructions
- In a large pan, add the chicken pieces and enough water to cover completely on mediumhigh heat. Add the onion, celery, bouillon cubes, basil, parsley, garlic, salt and pepper and bring to a boil.
- Reduce the heat and simmer for about 1 hour.
- Discard the celery chunks. Transfer the chicken onto a cutting board to cool. Remove the
meat from bones and chop the meat roughly. - Discard the skin and bones.
- In the pan, add the chopped chicken, potatoes, kohlrabi, carrots and turnip and cook for
about 20 minutes. - Stir in the cabbage, corn, green beans and tomato and cook for about 7-10 minutes.
