Α Fragrant and Nutritious Chicken Vegetable Soup
Surprisingly, a beautiful snow blanketed Athens! Enjoy the warmth of home with a delicious soup. This recipe is about a hearty and superhealthy bowl, plenty of fresh vibrant flavours!
- 150 g chicken breast (boneless, skinless, diced into tiny-size chunks)
- 25 g spinach (fresh baby leaves)
- roman lettuce (4 to 5 fresh leaves)
- dill (4 to 5 sprigs, finely chopped)
- spearmint (preferably fresh, 2 to 3 sprigs, leaves picked and chopped)
- 1 potato (small, peeled and diced)
- 1/2 red onion (peeled, finely chopped)
- 1 clove garlic (peeled, finely chopped)
- 15 ml lemon juice (approx. from 1/2 lemon)
- 2 tbsp olive oil
- 1/2 chicken stock
- 1 peperoncino (or red hot chili pepper flakes - optional)
Chop lettuce and spinach. Prepare all other vegetables and herbs.
Heat the oil in a soup pot, then briefly saute chicken over high heat until lightly browned (about 5 minutes). Remove chicken from pot, set aside and season with salt.
Add onion in the pot and saute it until it starts to soften (about 3 minutes). Add potato, garlic, greens and herbs and saute for another 4 minutes stirring occasionally until tender.
Add 300 ml of water, pour in the stock and the peperoncino and cover the pot. Reduce heat to low and simmer for about 20 minutes or until potatoes are tender. Remove peperoncino.
Using an immersion (stick) blender, slightly purée soup into the pot. Add lemon and chicken and simmer without a lid for 4 to 5 minutes until all flavors blend together. Serve hot.
The use of an immersion blender makes your soup smooth and creamy. By working the immersion blender directly into the cooking pot, you’ll avoid the mess and hassle of transferring soup little by little into a tabletop blender.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.