Chicken soup with potatoes, parsnips, apple and white cabbage

Chicken soup with potatoes

Portions: 6 persons | Preparation: 100 minutes

Lemon juice, apple and aromatic herbs give this light chicken soup a pleasantly refreshing taste. It is prepared with lots of vegetables and gets an interesting flavor in connection with the apple. Everyone should definitely try this soup.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Chicken soup with potatoes
Chicken soup with potatoes

Portions: 6 persons | Preparation: 100 minutes

Lemon juice, apple and aromatic herbs give this light chicken soup a pleasantly refreshing taste. It is prepared with lots of vegetables and gets an interesting flavor in connection with the apple. Everyone should definitely try this soup.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn | Region: Asia | Preparation: Cook, Roast | Menu: Soups | Cuisine: Asian recipes

Ingredients

  • 300g chicken
  • 1300ml water
  • 1 parsnip
  • 1 potato
  • 1 onion
  • 1 carrot
  • 2 sticks celery
  • 1 green apple
  • 450g cabbage
  • Salt, to taste
  • 3 tbsp vegetable oil
  • 2 bay leaves
  • 2-3 sprigs parsley
  • 2-3 sprigs dill
  • 1 tbsp lemon juice
  • black pepper, to taste

Instructions

  1. Place the chicken in a saucepan and add the cold water.
  2. Bring the water to a boil.
  3. Remove the foam from the surface.
  4. Simmer the chicken stock over low heat for 40-50 minutes.
  5. The peel whole vegetables.
  6. Cut potatoes into julienne strips.
  7. Dice onion, carrot, parsnip, celery and peeled apple.
  8. Chop cabbage.
  9. Strain broth and season with salt.
  10. Chicken off the bone Loosen.
  11. Cut the meat into small pieces.
  12. Heat the vegetable oil in a frying pan.
  13. Sauté the onion, carrot, celery and turnip for 8-10 minutes.
  14. Return the broth to the boil.
  15. Potatoes, Add the cabbage, roasted vegetables and apple.
  16. Add the bay leaves.
  17. Simmer the soup under a lid over low heat for 20-30 minutes.
  18. Finely chop the parsley and dill.
  19. Remove the bay leaves from the pot .
  20. chicken, herbs, lemon juice, salt and pepper there Add and taste.
  21. Serve the hot chicken soup with the fresh bread.

Utensils

  • Cooking pot
  • Frying pan
  • Cutting board
  • Knife
  • Vegetable peeler