Dark Chicken Soup

Ingredients

• Duck wings 20 oz
• Celery salt 0 oz
• Carrot 0 oz
• Onion 0 oz
• Morels 30 pieces
• Parsley 0 oz
• Cilantro 0 oz
• Bouquet Garni 1 bunch
• Allspice berries 2 pieces
• Green peppercorns 2 pieces
• Passata Tomato Sauce 1 teaspoon
• Courgette 0 oz
• Olive Oil 1 tablespoon
• Water 0 qt

Step-by-Step Guide

Step 1

Heat the oil in a skillet. Add the chicken wings and fry for 3–4 minutes over high heat.

Step 2

Turn them over and fry for another 2 minutes over medium heat.

Step 3

Remove the chicken from the skillet and set aside. Coarsely chop the onion, celery, and carrot. Add them to the skillet.

Step 4

Sauté over high heat for 2–3 minutes, stirring occasionally.

Step 5

Transfer the chicken and vegetables to a pot, add water, and place over high heat. Add the mushrooms. Bring to a boil and reduce the heat to medium, cooking for 15 minutes.

Step 6

Add the herbs and bouquet garni. Season with salt and add the peppercorns. Cook for another 10 minutes.

Step 7

Add the tomato paste, stir, and cook for another 10 minutes.

Step 8

Peel the zucchini and cut it into cubes.

Step 9

Add the zucchini to the skillet with the remaining oil from the vegetables. Season with salt.

Step 10

Sauté the zucchini over medium heat for about 5 minutes.

Step 11

Transfer the soup to a bowl, add the zucchini, and serve.