in Soup Recipes

Vegetable stew with chicken

updated

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Ingredients for 4 servings:

  • 1 soup chicken
  • 2 tsp broth, clear
  • 375 g carrot(s)
  • 2 large kohlrabi
  • 250 g beans (bush beans)
  • 2 small tomatoes
  • salt and pepper
  • curry
  • Parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place the chicken in a pot covered with cold water. Season with clear stock and cook until tender. Bone and skin the chicken, and dice the meat. Peel and wash the carrots, beans, and kohlrabi. Cut the kohlrabi and beans into pieces and slice the carrots. Briefly dip the tomatoes in boiling water, rinse with cold water, and peel off the skin. Deseed and eighth the tomatoes. Cook the cleaned and chopped vegetables in approximately 750 ml of chicken stock. Add the chicken, season with salt, pepper, and a little curry powder. Sprinkle with washed and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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