Vegetable soup with chicken
A soup that we fell in love with after the first spoonful. Hearty, yet light, a true snack. It will delight not only with its distinctive color, but also with its composition. Anyone who wants to have a nicer day should try it.
Ingredients · Servings For 4–6 people
- 3 tbsp olive oil
- 1 onion
- 4 pcs carrots
- 3 cloves garlic
- 1 tsp salt
- 3 tbsp tomato puree
- 1 tsp oregano
- 1 pinch of dried chili
- 1 l chicken broth
- 1 can canned diced tomatoes
- 2 pcs chicken breasts
- 2 stalks celery
- 200 g whipping cream
- 3 handfuls baby spinach
- 1 handful parsley
Method · 45 min
- Heat the oil in a pot, add the onion, carrot, garlic, salt and fry slowly until the vegetables soften and start to caramelize. Add the puree and fry briefly to sweeten. Add oregano, chili or cayenne pepper, and add broth if you want. Finally, add the tomatoes and chicken breasts. Bring everything to a boil, reduce the heat and let it simmer for 20–25 minutes.
- Add the celery stalks. Remove the whole chicken breasts and shred them with a fork. Return the meat to the soup, stir in the cream, heat through and add the spinach. Season with salt and pepper and serve garnished with parsley. SOMETHING EXTRA If you add the celery stalks as late as possible, they will only soften partially and remain nicely crunchy just to the bite.