This is finally the first recipe for the new year! Hot soup is a comfort food when we’re sick or when it’s cold outside. I don’t know how it happened that last year my partner started asking me to make soup … and she liked it the first time around, and then I found myself cooking it more and more.
Soup is, as I quickly learned, one of the easiest dishes to prepare: boil your vegetables, add condiments and you’re basically done!
A long time ago [in the first year of creating this blog], I shared a recipe for an “all purpose” vegetable soup. Today, I’ll show you how I made a chicken soup … that tasted like beef soup, but that was a mistake. On with the recipe!
- chicken parts for soup – generally the more bony parts like wins and backs
- vegetables of choice – I used a frozen mix to be faster, see which type below
- some vinegar
- some salt
- some seasoning
- some tomato sauce
Choose a large enough pot, pour some oil in it, and drop the chicken pieces in it. Let cook until the chicken looks light brown. It’s ok if the meat is not completely cooked because you’re going to boil it anyway, ensuring it will be well done by the time you eat it. You might want to add a bit of water to prevent it from getting burned.
When your chicken reaches the desired color, feel free to add the vegetables and water. Maybe, rinse the the meat and the pot before that or you’ll have to deal with unsightly and gross chicken grease floating on top of the water. You can remove it of course, with a spoon, but the work is a bit tedious and easy to avoid.
My vegetable mix contained green beans, red bell pepper, onion, carrots, peas, cauliflower, and celery root. I added a bit of dices fresh potato and celery root. And I really wish the mix didn’t have onion. But very few vegetable mixes are made without onion, and so I have no choice when I want to be faster. Make sure to add the salt as well.
Clearly, when you add water, you need plenty to cover all your ingredients. Don’t forget that boiling means some of the water will evaporate so you’ll have to add more as you notice this. I usually also add a spoon of cooking oil, but the chicken skin had enough fat that I don’t think you need even more oil in the soup. My partner even complained that the soup will be disgusting because of the animal fat.
Look here what happens if you don’t wash your meat before cooking it further. It does look very gross. I did all I could to remove everything on top.
Let this boil for about an hour. You don’t need to boil more because you already cooked the meat before, and the vegetables are finely chopped that they cook rather fast. Well, maybe the green beans will take more time to cook compared to everything else in the soup. I still have to learn how to properly cook fresh green beans so that they’re not tough and gross. Cook on medium fire or heat and make sure to check the water’s level as well.
Some 15 or 10 minutes before the cooking time is up [I use the timer on my stove so that I won’t forget I’m cooking something] add the rest of the ingredients: tomato paste, soup seasonings, and vinegar. Mix and let boil on low to medium fire [or heat].
When the time is up, it should look something like in the picture above. This is a sour/salty soup that I recommend eating hot or warm. Eating it cold is ok too, just not as comforting.
© Charly Cross 2013 – present. All rights reserved.