John Myers
Colorful Chicken Soup
The perfect colorful chicken soup recipe with a picture and simple step-by-step instructions.
- 1,5 liter Water cold
- 900 g Fresh chicken: chicken loin
- 1 tsp Salt
- 1 tsp White milled pepper
- 0,5 tsp Sweet paprika
- 300 g Floury potatoes
- 1 bunch Soup greens fresh
- 0,5 tsp Dried lovage leaves
- 0,5 tsp Italian spice mix
- 0,5 tsp Chilli from the mill
- 1 piece Fresh carrots – from soup greens
- 2 piece Garlic cloves fresh – if you like
- 0,5 piece Cauliflower fresh
- 0,5 piece Romanesco fresh
- 60 g 2 St. Mini-Paprika rot
- 30 g 1 St. Mini-Paprika orange
- 30 g 1 St. Mini-Paprika gelb
- 60 g 6 St. Roma-Cherry-Tomaten frisch
- 4 St Fresh leaf parsley stalks
preparation
- Rinse and drain the chicken. Peel the potatoes and put them in water. Clean / peel the soup greens (curled parsley, leek, celery, carrots), leave whole, rinse and drain. Put 1 carrot separately. Remove the outer leaves and stalk from cauliflower and romanesco, cut out the florets, rinse and drain. Remove the core from the peppers, rinse and drain and cut into bite-sized pieces. Cut the single carrot into slices. Peel the garlic and cut into fine slices. Rinse the tomatoes, pat dry, remove the stem and cut in half lengthways (peel as desired). Rinse flat parsley, spin dry, pluck leaves and chop finely. Prepare the remaining ingredients. The preparations can be carried out in the cooking sequence to save time.
preparation
- Cover the chicken with the water and bring it to a boil over medium heat, skimming it off thoroughly. Minimize heat. Add salt, pepper and sweet paprika. Simmer for about 20 minutes and add the potatoes. After another 10 minutes, add the soup greens, lovage, Italian herbs and chilli to the broth and about 15 minutes later add the soup greens and cook for about 15 minutes until al dente. Remove the whole soup greens, use them for other purposes or chop them up and heat them in the broth at the end of the boil. Remove the chicken, let it cool, peel it, remove the meat from the bones and prepare. Mash the potatoes in the broth. Add cauliflower, romanesco, carrot, garlic, paprika and tomatoes to the broth and simmer for approx. 15 minutes (firm to the bite). Just before the end of the boil, add the meat to the soup and heat it up. Season again with the spices.
Serving
- Arrange the chicken broth, sprinkled with the parsley, decoratively on preheated soup plates and enjoy.
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