Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 parsnip, peeled and sliced
- 1 turnip, peeled and sliced
- 1 leek, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 cups water
- 1 cup Radamer cheese, grated
Special equipment needed:
- Large pot
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and garlic and sauté until translucent.
3. Add the chicken pieces and brown on all sides.
4. Add the carrots, celery, parsnip, turnip, leek, bay leaf, thyme, basil, oregano, salt, and black pepper.
5. Pour the water over the ingredients and bring to a boil.
6. Reduce the heat to low and let simmer for 1 hour.
7. Remove the chicken pieces from the soup and shred the meat.
8. Discard the bones and return the shredded chicken to the pot.
9. Add the Radamer cheese to the soup and stir until melted.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer over low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Radamer cheese can be substituted with any other type of cheese.
Variations:
- Add noodles or rice to the soup for a heartier meal.
- Use different herbs and spices to change the flavor profile.
Tips and tricks:
- Skim the fat off the top of the soup for a healthier option.
- Use a cheese grater to make grating the Radamer cheese easier.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- A side salad or steamed vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Radamer cheese is a semi-hard cheese that originated in Poland.
Flavor profiles:
- This soup has a savory and cheesy flavor with hints of herbs and spices.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Herbal, Aromatic, Comforting