John Myers
Chicken and Vegetable Stew
The perfect chicken and vegetable stew recipe with a picture and simple step-by-step instructions.
- 1 Fresh soup chicken (here: 2000 g)
- 200 Carrots
- 200 Turnip
- 200 Parsnips
- 200 Broccoli
- 200 Cauliflower
- 200 Small mushrooms
- 200 Cooked rice
- 1 Large onion (approx. 200 g)
- 1 Small stick of leek
- 1 piece Ginger (walnut-sized)
- 2 Garlic cloves
- 2 tsp Salt
- 4 tsp 3 – 4 Hühnerbrühwürfel ( Hier: Von Knorr )
- 1,5 tsp Salt
- 1 tsp Pepper
- 4 tbsp 3 – 4 tbsp Petersilie fein gehackt
- Peel the ginger and onion. Cook rice using the swelling rice method (see my recipe: Cooking rice) and let it cool. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel and dice the turnip. Peel and dice the parsnips with the peeler. Clean the broccoli and cauliflower and cut into small florets. Clean / brush and quarter the mushrooms. Clean and wash the leek and cut diagonally into rings. Wash the soup chicken well and pat dry with kitchen paper. Cook the soup chicken in salted water (2 teaspoons), ginger (1 piece the size of a walnut) and garlic cloves (2 pieces) for about 1 hour. Skim off the resulting foam when cooking. Remove, peel off the meat and dice. Add the vegetables (carrot blossoms, diced rutabaga, diced parsnips, cauliflower florets, broccoli florets, mushroom quarters and leek rings) to the broth and simmer for approx. 20-25. Finally, add the diced chicken again. Stir in the rice and season with stock cube (3 – 4 pieces), salt (5 teaspoons) and pepper (1 teaspoon). Stir in the parsley and serve the soup hot.
Tip:
- You can also freeze the soup in advance.
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