Summer is now almost a distant memory, with the arrival of autumn you have to get used to the first cold again, trying in every way to warm up. And what’s better than a good chicken and vegetable soup ? Which, among other things, will guarantee you a tasty, light and as genuine meal as possible.
Surely, it is the perfect dish for a light dinner to be eaten with the family. Then, it is very easy to prepare and if you want you can do it often without getting bored. Undoubtedly, thanks to chicken (which for the uninitiated is a lean white meat) it doesn’t give problems even to those who follow a restrictive diet. So, this is the right and perfect recipe to best prepare for winter. Let’s see how to prepare it!
The chicken and vegetable soup recipe: perfect for winter and on a diet!
Preparation time: 20 minutes
Cooking time: about 30 minutes
Total time: 50 minutes
Servings: 5
Calories: 270 per serving
Ingredients
- 80 g of flour
- 2 chicken legs
- 2 potatoes peeled and diced
- 2 stalks of celery cut into 4 pieces
- 2 minced garlic cloves
- 2 eggs
- 1 carrot cut into 3 pieces
- 1 grated carrot
- 1 whole onion
- 1 chopped onion
- 1.5 liters of water
- 1 teaspoon of Italian aromatic herbs
- 1 teaspoon of black pepper
- 1 teaspoon of salt + to taste
- a drizzle of olive oil
- As much chopped dill (optional)
Preparation
- First put the chicken in a saucepan, add the carrot cut into pieces, the celery stalks, the whole onion and the water, turn on the heat, cover with a lid and let it boil.
- In the meantime, pour a drizzle of oil into a non-stick pan, fry the chopped onion for 2-3 minutes , add the grated carrot and leave to go for another 2 minutes .
- Now add the garlic, mix, cover with a lid and simmer for 5 minutes over medium heat .
- Now remove the chicken and vegetables from the pot, add the onion, carrot and garlic sautéed in the broth, add the potatoes, close with the lid and cook for 10 minutes .
- Break the eggs into a small bowl, season with salt, beat them with a hand whisk, without stopping working, slowly add the flour and be careful not to form lumps.
- Once this is done, fillet the meat, put it back in the pot, close with a lid, bring to the boil, add the eggs a little at a time, stir, let it cook for 5 minutes .
- Finally season with the dill, 1 teaspoon of salt, 1 teaspoon of aromatic herbs and 1 teaspoon of pepper, mix, close with the lid and continue cooking for another 5 minutes .