This filling soup, with its amazing flavor, is a welcome change from the standard chicken soup. The addition of chicken morsels make this elegant dish a crowd pleaser.
- 1 onion, diced -
- 2 Tbsp oil -
- 2 large carrots, cubed -
- 6 potatoes, cubed -
- 1/2 large knob celery, cubed -
- salt and pepper to taste -
- water to cover -
- 3 to 4 quarts chicken soup -
- 1 lb (500 g) chicken cutlets, cut into very small bite-sized pieces -
Place onion in a large pot with oil and sauté until golden. Add vegetables and sauté an additional 5–10 minutes. Season with salt and pepper. Add just enough water to cover vegetables and bring to a boil. Lower flame and simmer for about 1/2 an hour or until the vegetables are cooked through. Blend vegetables with hand blender until smooth. Slowly add chicken soup to vegetable mixture until desired consistency is reached.
Bring soup to boil. Add diced chicken to pot and cook through, about 15–20 minutes.
Recipes by Chavi Feldman and Faigy Grossman.
Photography by Dan Engongoro.
This recipe originally appeared in Mishapacha Magazine.