Hearty Chicken and Root Vegetable Soup with Rye Bread
A comforting and protein-rich chicken and root vegetable soup, perfect for a chilly December day in Slovenia. Served with slices of wholesome rye bread.
Ingredients
- Chicken Breast165 g
- Carrot55 g
- Onion44 g
- Olive Oil12.4 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Vegetable Broth550 ml
- Celery55 g
- Parsley Root44 g
- Rye Bread55 g
- Bay Leaf0.5 leaf
- Fresh Parsley5.5 g
Instructions
- 1Step 1
Dice chicken breast into 1-inch pieces. Chop carrot, celery, onion, and parsley root.
- 2Step 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrot, celery, and parsley root. Sauté for 5 minutes until slightly softened.
- 3Step 3
Add chicken breast to the pot and cook until lightly browned on all sides, about 3-4 minutes.
- 4Step 4
Pour in vegetable broth and add bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until chicken is cooked through and vegetables are tender.
- 5Step 5
Season with salt and black pepper to taste. Remove bay leaf. Garnish with fresh parsley.
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