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Frozen Vegetable Soup with Chicken
Instructions
Cut the chicken fillet into strips and place them in a pot.
Pour water over the chicken fillet.
Cook the chicken breast for ten minutes.
Peel and dice the potatoes.
Add the potatoes to the soup and cook for about fifteen minutes.
Peel the onion and dice it.
Heat the vegetable oil in a skillet, add the onion, and sauté until golden.
Add the vegetables to the skillet with the onion.
Sauté the vegetables for three to four minutes.
Add the sautéed vegetables to the soup.
Add salt and the pepper mix to the soup.
Cook the soup for about five minutes until done.The frozen vegetable soup with chicken is ready! Ladle it into bowls, garnish each serving with chopped parsley, and serve.
Tips
- 1
Sauté the frozen vegetables – the "secret" of the flavour. Added straight into the water, they give a bland, "boiled" taste. After sautéing, the vegetables take on a golden crust and become brighter.
- 2
Chicken first – the "secret" of the broth. Cooking the chicken for 10 minutes gives a light broth. Without it, you are left with plain water and vegetables.
- 3
Peppers at the end – the "secret" of the aroma. Added with the water, the aroma "flies away" as the soup boils. Added at the end, five minutes before it is done, the spices open up.
- 4
Fresh parsley at serving – the "secret" of freshness. Boiled herbs turn dull. Fresh parsley added straight into the bowl gives bright colour and aroma. The same principle works in other kinds of vegetable soups with chicken.
FAQ
Which frozen vegetables should I choose? +
Ideally a "Spring" or "Hawaiian" vegetable mix (370 g – one bag). Alternatives: a "Mexican-style" mix (370 g – spicier), a "4 Seasons" mix (370 g – "universal"), cauliflower + broccoli 50/50 (370 g – "premium"), a carrot + green pea + sweetcorn mix (370 g – "budget"), Brussels sprouts (370 g – "premium"), a green bean and carrot mix (370 g – "economy"). The brands "Hortex", "Bonduelle" and "4 Seasons" are tried and tested. Fresh seasonal vegetables (instead of frozen) are the "premium" option. Do not use: vegetables in marinade, with seasonings and salt, or ready-made "dinner" packs in one bag. For the "classic quick soup", an unsalted mix with no seasonings is a must.
What can replace the chicken fillet? +
Alternatives: boneless chicken thighs (250 g – juicier), turkey fillet (250 g – "premium diet" option), boneless rabbit (250 g – "premium"), boiled chicken from a ready dish (250 g – quick), smoked chicken breast (250 g – bolder flavour), chicken mince meatballs (250 g – the "children's" option), lean beef steak (250 g – "premium"), canned tuna in spring water (200 g – an unusual option). The brands "Petelinka", "Miratorg" and "Kurinoye Tsarstvo" are tried and tested. Fresh chilled meat from the "eco segment" is the "premium" option. Do not use: shop ham with preservatives, or frozen poultry of unknown origin. For the "classic diet soup", chicken fillet or thighs are a must.
How long does the soup keep? +
In the fridge, in the pot under a lid, for 2-3 days. Any longer and the vegetables lose their firmness and the broth turns cloudy. Before serving, reheat it over low heat until it comes to the boil. Frozen in portions, it keeps for up to 1 month (but the potato will soften, so it is better to cook a fresh batch). Thaw it in the fridge for 8 hours. Fresh soup is at its "star" best 30-60 minutes after it is done (once it has "rested" in the pot). On the second day the flavour is deeper and brighter. Do not leave it at room temperature for longer than 4 hours – chicken soup spoils quickly. It is ideal to cook just enough "for one or two servings".
What should I serve the soup with? +
A classic for a family lunch: with cold 20% sour cream. With croutons of dark bread and garlic. With a slice of fresh rye bread and butter. With garlic croutons. With a glass of kvass. With a cup of green or herbal tea. With fresh herbs (dill, parsley, spring onion). With a glass of freshly squeezed tomato juice. With a boiled egg for heartiness. With cabbage or meat pies served separately. With a fresh vegetable salad. With a dry white wine (Chardonnay) – for dinner. For a "diet lunch", it is a universal serving. A light, wholesome hot dish for everyday meals.
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