Let us learn how to make chicken soup with vegetables including green peas, carrots and potatoes as well. It is an appetizer dish which can be served before having the main dish. This chicken soup base can be prepared in two ways-one with chicken broth and the one without the chicken broth. Chicken broth can be prepared by steaming the chicken in a steamer for half an hour and removing the excess fat. This Chicken soup is full of vegetables and it can be very healthy because it can act as an awesome detox. It is also very easier when you have already chopped vegetables.
When I made this soup to my family, everyone was happy and it made me satisfied. I am also sure that when you cook this soup to your family members it will bring satisfaction to you and your family.
Ok,before going to the step by step process,let’s jump to the ingedients required for the chicken soup with veggies.
2 tablespoon vegetable oil, or homemade cow ghee
1 large white onion, finely chopped
1 large potato, medium sliced and chopped
3 garlic cloves, minced and chopped
11/2 pound organic boneless chicken breasts, cut into 2-inch chunks
1 large carrot, chopped (about 1/2 cup)
4 celery stalks, chopped (about 1 cup) for crunchiness.
1/2 cup fresh or frozen organic green beans, chopped into 1-inch pieces
1-2 teaspoons fine pink Himalayan salt
freshly ground home-made black pepper
5 cups of water
Step by Step Instructions on how to make chicken soup with vegetables:
First let us prepare the base of the soup,the chicken broth.
Step 1: Firstly, pour 5 cups of water and let it boil for a few minutes in the steamer. After heating the water for a few minutes, put the finely chopped chicken and some pepper and salt for the flavour. After boiling, remove the chicken pieces and filter the excess fat. Now the chicken broth is ready.
Step 2: Secondly, after filtering the excess fat from the broth, the base for the soup is ready.. In a medium vessel, melt the vegetable oil over low heat and gently mix the onion, carrot, garlic, potato and chicken for about 5-7 minutes, until the onion is golden brown and the chicken starts to lose its colour.
Step 3: Thirdly, Add in the celery and green beans, thyme, 2 teaspoons of Himalayan salt, a few crushed black peppers, and 5 cups of water. Bring the water to a boil, then lower the heat and cover the pot with a lid. Let the soup simmer until the chicken is cooked through and the vegetables are tender about 15 to 20 minutes.
Step 4: Finally, season with additional pink salt (I usually add another teaspoon) and pepper to taste, and serve warm. Keep the excess soup in the refrigerator, which can be useful for the next week as well.