Chicken Soup with Broccoli

Ingredients

1500g chicken

2 onions

2 carrots

2 leeks

5 celery stalks

4 potatoes

350g broccoli

2 tbsp vegetable oil

3 black peppercorns

1 bay leaf

salt to taste

pepper to taste

water

Cut half the carrots into large cubes, also chop the onion and take 2 celery stalks. Place the chicken, prepared vegetables, 3 black peppercorns, and a bay leaf in a saucepan. Cover with cold water. Bring the broth to a boil, reduce the heat, and simmer for 40 minutes, skimming constantly.

 

Cut the carrots, celery, and onion into small cubes. Cut the leek into rings. Peel and dice the potatoes. Boil the broccoli separately.



Turn off the broth. Remove the meat and let it cool. Strain the broth through a sieve. Remove everything from the broth (vegetables, peppercorns, bay leaf, and celery).



Place the broth pot over medium heat and add 2 tablespoons of vegetable oil. Add the prepared vegetables, all but the broccoli and potatoes: carrots, celery, onions, and leeks. Stir and simmer for 5 minutes. Add the potatoes. Stir. Simmer for another 5 minutes. Stir, making sure nothing burns. 

Separate the meat from the bones and cut it into small pieces. Pour the broth over the vegetables. Cover and simmer on low heat for another 15 minutes. Add the meat. Season with salt and pepper to taste. Cook for another 5 minutes, uncovered.

Add the broccoli to a bowl just before serving. This soup goes well with fresh croutons of white bread or just very fresh white bread.

Enjoy!