Chicken breast soup with zucchini and turmeric - tasty and nourishing, it is cooked based on oriental cuisine. White chicken meat is quite difficult to cook so that it remains juicy, but for this dish the breast is perfect, just do not remove the meat from the bones, just remove the skin.
To get a concentrated and rich taste of soup, borscht or soup, you must either fry the meat and vegetables in a pan in turn, or cook the vegetables separately, the meat separately, which is much more convenient, because all the ingredients will be ready almost simultaneously.
In this chicken breast soup with zucchini there are quite a few spicy spices, and turmeric stains it with a bright yellow color. This is because the rhizome of the plant contains a yellow dye - curcumin, so cook and eat carefully - these stains do not wash off!
- Cooking time: 1 hour 20 minutes
- Servings: 4
Ingredients for making chicken breast soup with zucchini and turmeric:
- chicken breast (weighing approximately 0.5 kg);
- 250 g carrots;
- 200 grams of celery;
- 70 g onions;
- 300 g zucchini;
- 140 g potatoes;
- 50 grams of rice;
- 80 g tomatoes;
- 2 cloves of garlic;
- 1 tsp. turmeric;
- 1 tsp. ground red pepper;
- paprika pod;
- salt, vegetable oil, paprika flakes, parsley.
Method of cooking chicken breast soup with zucchini and turmeric.
We take chicken breast, leave the meat on the bone, but remove the skin. Pour about 1, 3 l of cold water into a saucepan, put the breast, add a few celery stalks, medium carrot, onion and parsley bunch, salt (about 1.5 tsp. Coarse salt), cook on low heat for 40 minutes, remove scum.
We prepare vegetables separately, and at the very end we add them to the almost ready soup. So, heat a tablespoon of vegetable oil, fry onions and garlic.
Add carrots cut into strips and chopped celery into a pan with onion and fry on high heat for 5-6 minutes.
Add chopped zucchini and chili pods, cook for 3-4 minutes.
We put the peeled tomatoes into the vegetable mixture, stew them all together for another 2-3 minutes.
We get vegetables from celery broth - celery, carrots and a bunch of parsley, breast can be left in a saucepan or taken out, do what you like. Add peeled and chopped small potatoes, rice, put a teaspoon of ground turmeric, the same amount of paprika flakes and ground red pepper, after 15 minutes we send steamed vegetables to the pan, if necessary, add salted to taste.
If you cook the vegetables separately, and the broth separately, then, firstly, time is saved, and secondly, the taste will be more saturated, because in the process of quenching the moisture evaporates, and the vegetables are caramelized.
Sprinkle ready-made chicken breast soup with zucchini and turmeric with fresh parsley, season to taste with sour cream or, for example, Greek yogurt, serve hot.
By the way, turmeric is Indian cuisine, but in many other countries turmeric is the root. It is to this spice that we owe the yellow color of mustard sauce, cheeses, yoghurts, chips and spicy spice blends. Turmeric is a budget, but natural substitute for saffron, the most expensive spice in the world.
Chicken breast soup with zucchini and turmeric is ready. Enjoy your meal!