Tomato soup with Chicken meat and Vegetables

Tomato soup with Chicken meat and Vegetables

A delightful homemade soup featuring tomato, vegetables, and chicken that is simple to prepare and ready to enjoy. Please follow the recipe.

Ingredients: simple, total time: 1h 35 min. 10-14 serving

300 g Chicken fillet/ or throat, legs, stomach, chicken back
1 pack frozen mix vegetables — 400 g for djuveč/ green beans, peppers, carrot, potatoes
1/2 onion / peeled
2 carrots
1 green root
2 parsnip
1 clove of garlic
handful stalk celery/ chopped
2 soup cubes m/ beef or vegetables
1 liter of tomato juice
4 Tbsp fresh weed dill
1 Tbsp celery leaves/ finely chopped
salt and pepper to taste
noodles/ optional, cook separately

Preparation:

Gather and prepare all ingredients as previously detailed.
In a 5-6 liter pot, combine the washed meat and peeled vegetables, including carrot, parsnip, parsley root, and half an onion. Add half of the water and simmer for 1 hour.
During cooking, skim off any fat that rises to the surface using a spoon.
After 1 hour, remove the meat and vegetables from the pot.
Debone the meat and cut it into small pieces. Chop the vegetables, add 1/2 stalk of celery, and peel 1 clove of garlic. Discard the onion.
Return the chopped vegetables and meat to the pot, add 2 soup cubes, a pack of mixed vegetables, and pour in the tomato juice. Stir the mixture thoroughly.
Bring the mixture to a boil, then season with salt, black pepper to taste, and dill. Mix well.
Once boiling, continue to cook for an additional 30–35 minutes, then turn off the heat.
Garnish with celery or parsley leaves before serving.

Buon appetito!

NOTE:

To incorporate noodles, cook them separately, as they will become limp over time in the broth, diminishing the soup's quality. Excluding noodles will extend the soup's shelf life.
Store the remaining soup in the refrigerator for up to four days.
The soup can be frozen for up to two months in suitable containers.