Italian rich stew with various vegetables always pleases in these winter days with the taste of chicken broth. Follow recipe.
Ingredients: medium, total time: 110 min 4 servings
300 g chicken meat with bones (neck, legs, back, chicken bug, etc…)
2 onions/cut in 1/2
1 celery stalk/ finely chopped
100 g carrots/ cut into rings
100 g potatoes/into small cubes
100 g corn
50 g green beans/ cut in half
5o g parsley root/ finely chopped
50 g zucchini/into small cubes
1 medium leek/finely chopped
50 g broccoli/little flowers
50 g cauliflower/little flowers
50 g peas
2 and 1/2 lit. Chicken broth.
Herbs thyme, basil
sea salt to taste
parsley leaf/ finely chopped
3 cloves of garlic/ finely chopped
tomatoes purée as desired/ optional
Wash and clean all the vegetables and prepare them for work.
Put the selected pieces of chicken meat with more bones in a lightly oiled pot with two heads of onion, chopped celery, carrot, and parsley root stew for a few minutes. Then pour water and cook for about 1 hour on the fire.
After the time has passed, strain the soup and separate the meat from the bones and cut it into small pieces, then return it to the broth.
Fry in a pan the leek with a half a tablespoon of olive oil and add a little water until it softens, then add all the other ingredients except parsley and garlic. Add a broth as needed from the pot and cook for about 15 minutes.
After the specified time, add all the ingredients to the larger pot with the meat and stir well. Season the soup to taste. Put it on low heat and cook everything together for about 20 minutes. When the soup is almost ready, you can add pasta or tomato purée if you wish. Put the garlic and parsley towards the end of cooking.
Serve warm with fried bread cubes.
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