Chicken Soup with Vegetables
Soups • American
Description
The more colorful the soup, the quicker it will attract children's attention. Yellow will come from corn kernels, green from broccoli florets, and red from cherry tomatoes. You can use green peas, chicken, and other vegetables in different proportions.
Ingredients
- Carrot 1 piece
- Chicken Broth 0 qt
- Orange Bell Peppers 1 piece
- Frozen green bean pods 0 oz
- Bay leaf 2 pieces
- Olive Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Poultry 5 oz
- Udon Noodles 5 oz
Step-by-Step Guide
Step 1
Prepare the broth. I made it according to this recipe, but without parsley. Note that the ingredients for the soup do not include those for the broth.
Step 2
While the broth is cooking, peel the carrot and slice it into rounds.
Step 3
Cut the bell pepper in half, remove the seeds and inner membranes. Dice it into small cubes.
Step 4
Take the frozen green peas out of the freezer and let them thaw.
Step 5
When the broth is ready, strain it, and finely chop the chicken or shred it.
Step 6
Bring the broth to a boil, add the carrot and pepper. Cook for 5 minutes.
Step 7
Add the peas, noodles, and chicken. Cook for 7-10 minutes over medium heat, stirring occasionally, until the noodles are done.
Step 8
One minute before it's ready, add the bay leaf, olive oil, salt, and pepper.
Step 9
Remove the finished soup from the heat and let it steep for an hour, ideally overnight.
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