Chicken and Vegetable Soup by @rossellainpadella

40 min

4 servings

🍗

250 g

Chicken

🥕

3

Carrots

🎃

250 g

Pumpkin

🧄

2 cloves

Garlic

🧅

1

Shallot

🥬

100 g

Leek

🥔

320 g

Potatoes

🍅

150 g

Tomatoes

🧈

30 g

Butter

🧂

Salt

⚫

Pepper

🫙

Turmeric

🌿

Dried oregano

🌿

Parsley

💧

Water

🫒

Extra virgin olive oil

  1. Peel
    • Potatoes
    • Carrots
    • Pumpkin

    Peel the potatoes and the carrots or pumpkin, then cut them into chunks.

  2. Cut
    • Leek
    • Tomatoes

    Cut the leek into rounds and halve the tomatoes.

  3. Sauté
    • Extra virgin olive oil
    • Butter
    • Garlic

    In a pan with a drizzle of olive oil and the butter, sauté the garlic and shallot.

  4. Add
    • Chicken
    • Salt

    Add the chicken, season with a pinch of salt and turmeric, and brown it on both sides.

  5. Add
    • Leek
    • Tomatoes
    • Potatoes

    Add the sliced leek, tomatoes, potatoes and carrots.

  6. Season
    • Salt
    • Water or broth
    • Chicken

    Season with salt, add the oregano, cover with hot water or broth and cook covered until the chicken is tender, about 20 minutes depending on the cut used.

  7. Blend
    • Chicken
    • Carrots
    • Pumpkin

    Take out the chicken and, with an immersion blender, blend the vegetables in the pan without turning off the heat.

  8. Shred
    • Chicken
    • Parsley

    Shred the chicken using two forks, then put it back in the pan together with plenty of chopped fresh parsley.

  9. Serve

    Finish cooking for a few more minutes, then serve.

Chicken and Vegetable Soup by @rossellainpadella

40 min

4 servings

🍗

250 g

Chicken

🥕

3

Carrots

🎃

250 g

Pumpkin

🧄

2 cloves

Garlic

🧅

1

Shallot

🥬

100 g

Leek

🥔

320 g

Potatoes

🍅

150 g

Tomatoes

🧈

30 g

Butter

🧂

Salt

⚫

Pepper

🫙

Turmeric

🌿

Dried oregano

🌿

Parsley

💧

Water

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/9

    Peel the potatoes and the carrots or pumpkin, then cut them into chunks.

    🥔Potatoes
    🥕Carrots
    🎃Pumpkin
    🔪Peeler
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Cut the leek into rounds and halve the tomatoes.

    🥬Leek
    🍅Tomatoes
    🔪Knife
    🪵Cutting board

  3. Step 3/9

    In a pan with a drizzle of olive oil and the butter, sauté the garlic and shallot.

    🫒Extra virgin olive oil
    🧈Butter
    🧄Garlic
    🧅Shallot

  4. Step 4/9

    Add the chicken, season with a pinch of salt and turmeric, and brown it on both sides.

    🍗Chicken
    🧂Salt
    🫙Turmeric

  5. Step 5/9

    Add the sliced leek, tomatoes, potatoes and carrots.

    🥬Leek
    🍅Tomatoes
    🥔Potatoes
    🥕Carrots

  6. Step 6/9

    Season with salt, add the oregano, cover with hot water or broth and cook covered until the chicken is tender, about 20 minutes depending on the cut used.

    🧂Salt
    🌿Dried oregano
    💧Water or broth

  7. Step 7/9

    Take out the chicken and, with an immersion blender, blend the vegetables in the pan without turning off the heat.

    🍗Chicken

  8. Step 8/9

    Shred the chicken using two forks, then put it back in the pan together with plenty of chopped fresh parsley.

    🍗Chicken
    🌿Parsley
    🍴Forks

  9. Step 9/9

    Finish cooking for a few more minutes, then serve.

Composition

Ingredients

Types

Meat, Vegetables, Dairy, Spices, Herbs, Liquid, Oils

Ingredients

Chicken, Carrots, Pumpkin, Garlic, Shallot, Leek, Potatoes, Tomatoes, Butter, Salt, Pepper, Turmeric, Dried oregano, Parsley, Water, Extra virgin olive oil

Notes

Chicken (breast or thigh), Carrots (or 250 g pumpkin), Pumpkin (alternative to carrots), Potatoes (3 potatoes), Salt (to taste), Pepper (to taste), Turmeric (amount not given), Dried oregano (amount not given), Parsley (fresh, chopped, generous amount), Water (as needed, to cover, or broth), Extra virgin olive oil (a drizzle, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

260 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 28g, Fat: 9g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 700mg, Sodium: 380mg, Iron: 1.3mg, Magnesium: 35mg, Calcium: 45mg

Vitamins

Vitamin A: 650µg, Vitamin C: 20mg, Vitamin B6: 0.5mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Peeler, Knife, Cutting board, Pan, Forks

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@rossellainpadella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Chunky, Tender

Flavors

Savory, Herby, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,cool before refrigerating), freezer : 2 months (store in an airtight freezer-safe container,thaw in the fridge before reheating), room temperature : 2 hours (do not leave out longer than 2 hours)