Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup smetana (sour cream)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the diced chicken and cook until browned on all sides, about 5 minutes.
3. Add the diced carrots and celery and cook for another 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Remove the soup from the heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer the soup to a blender and puree in batches.)
6. Return the soup to the pot and stir in the smetana. Season with salt and pepper to taste.
7. Heat the soup over low heat until warmed through, but do not boil.
8. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Smetana can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes or parsnips for a heartier soup.
- Add a teaspoon of smoked paprika for a smoky flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To save time, use pre-cut vegetables from the grocery store.
- If you prefer a chunkier soup, skip the pureeing step.
- Make a double batch and freeze the leftovers for a quick and easy meal.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through, but do not boil.
Presentation ideas:
Serve the soup in a bowl with a dollop of smetana and a sprinkle of chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Smetana is a traditional ingredient in Eastern European cuisine, particularly in Russia and Ukraine.
Flavor profiles:
Creamy, savory, tangy
Serving suggestions:
Serve the soup as a main course with crusty bread and a salad.
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Region: Czech