Chicken soup with vegetables and Parmesan

Chicken soup with vegetables and Parmesan

SERVES 4
FiveStar: 
Average: 5 (1 vote)

INGREDIENTS

For the chicken soup

  • 70 gr. olive oil
  • 100 gr. onion, cut in small dice
  • 80 gr. leek, cut in small dice
  • 100 gr. celeriac, peeled, in small dice
  • 180 gr. carrot, cut in small dice
  • 1o gr. garlic, finely chopped
  • 2000 gr. chicken stock (see pantry)
  • 60 gr. zucchini, cut in small dice
  • 40 gr. asparagus, cut into 3-4 cm. pieces
  • 60 gr. spinach, finely sliced
  • 30 gr. thyme, finely chopped
  • 30 gr. parsley, finely chopped
  • 150 gr. parmesan, grated
  • 250 gr. boiled chicken, cut in dice
  • salt

DIRECTIONS

For the chicken soup

Place a pot over medium heat and add the olive oil. Add onion, leek, celeriac and carrot. Season with salt and sauté, stirring often until the celeriac and carrot begin to soften but remain crisp. Add garlic and as soon as it releases its aroma, add the stock, bring to a boil and immediately reduce the heat. Add asparagus and zucchini, season with salt and simmer until the vegetables are tender, taking care not to overcook. Add the spinach and as soon as it has wilted add the remaining ingredients. Taste for seasoning.

For the chicken soup

  • 70 gr. olive oil
  • 100 gr. onion, cut in small dice
  • 80 gr. leek, cut in small dice
  • 100 gr. celeriac, peeled, in small dice
  • 180 gr. carrot, cut in small dice
  • 1o gr. garlic, finely chopped
  • 2000 gr. chicken stock (see pantry)
  • 60 gr. zucchini, cut in small dice
  • 40 gr. asparagus, cut into 3-4 cm. pieces
  • 60 gr. spinach, finely sliced
  • 30 gr. thyme, finely chopped
  • 30 gr. parsley, finely chopped
  • 150 gr. parmesan, grated
  • 250 gr. boiled chicken, cut in dice
  • salt

For the chicken soup

Place a pot over medium heat and add the olive oil. Add onion, leek, celeriac and carrot. Season with salt and sauté, stirring often until the celeriac and carrot begin to soften but remain crisp. Add garlic and as soon as it releases its aroma, add the stock, bring to a boil and immediately reduce the heat. Add asparagus and zucchini, season with salt and simmer until the vegetables are tender, taking care not to overcook. Add the spinach and as soon as it has wilted add the remaining ingredients. Taste for seasoning.

YL Gift Card

Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
MORE

Comments

@Yiannis Lucacos

INSTAGRAM FEED

FOLLOW ON INSTAGRAM

Stay informed

Register to receive our newsletter.
SUBSCRIBE TO OUR NEWSLETTER