Vegetable Chicken Soup
Vegetable Chicken Soup
Servings
12
servingsTotal time
1
hour15
minutesWe are giving you here a vegetable chicken soup variation my mother lives on almost daily — Vegetable Chicken Soup as a meal: Nothing gets discarded. It’s the best!
If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot.
Ingredients
1 large onion, quartered
1 large bunch dill
1 bunch flat parsley
8 ribs celery, peeled
1 large carrot
1 large sweet potato
1 large parsnip
1 large turnip
1 large zucchini
12 chicken thighs, skins off
1 teaspoon turmeric
2 good pinches saffron
5-6 bay leaves…
…or 1 teaspoon ground bay leaf
Salt to taste
Directions
- Put 12 cups water to boil in a large pot.
- While water is heating, coarsely grind the onion, dill, parsley and celery in a food processor.
- Throw the ground mixture in the pot.
- Grate all vegetables in a food processor (if you have a little more time and you are in a more patient mood, spend an extra few minutes and dice them), and add to the soup with all remaining ingredients.
- Bring to a boil.
- Reduce the flame to medium, and cook covered 1 hour.
- Adjust texture and seasonings.
- For more presentation, take out the thighs, discard the bones, shred the meat by hand, and return to the pot.
Notes
- Variation:
Minted Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill.
Proceed just as above.