Grilled Chicken Soup
This is a pure inspirational dish, where the method of preparation was aimed at making the food taste delicious. The only component in the whole soup that should not be changed is the chicken, which has been cooked on high heat on the grill and then allowed to sit and stew for a long time as the temperature decreases. Other components are up to personal preference.
Preparation time: approximately 3 hours total
Difficulty level: Easy
Servings: 4 to 6
Ingredients:
400g chicken thighs
400g chicken breasts
Black pepper and sea salt for seasoning
About 1 tsp ground sweet paprika for seasoning
3 tbsp cooking oil
3 medium carrots, chopped
1 large onion, finely chopped
3 medium garlic cloves, minced
1 stalk of celery, chopped
6-7 medium mushrooms, sliced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium leek, diced
1 small hot chili pepper, diced
About 500ml chicken broth
1 tbsp miso paste (optional)
3 tbsp soy sauce
1 tbsp cornflour for slightly thickening the soup
2 medium potatoes, diced
50g butter for browning the vegetables
A handful of fresh parsley, chopped
1 tsp vegetable seasoning blend
Instructions:
- Season the chicken pieces with black pepper, sea salt, and paprika. Pour oil over the chicken and mix well.
- Place the chicken in a thick-bottomed pan or baking dish and put it in the oven. Heat the oven to the maximum temperature with the grill element and let the meat grill until it browns nicely, but the liquid dripping from the meat has not yet evaporated. This liquid will be a tasty addition to the soup.
- Cover the meat cooking pan with a lid and keep the meat covered until it cools. Ideally, it should be kept overnight, allowing the meat to rest and absorb moisture, making it tender and flavorful.
- Chop all the vegetables into suitable pieces: carrots, potatoes, onions, garlic, celery, leek, red chili, mushrooms, and bell peppers.
- Brown the vegetables in a pot with 50g of butter, where the soup will be cooked.
- Once the vegetables are browned, cut the chicken into preferred pieces and add it to the vegetables.
- Add chicken broth, miso paste if using, soy sauce, and vegetable seasoning blend to the ingredients.
- Bring the soup to a boil. Add water if desired until the soup reaches the desired thickness.
- To make the soup thicker, add 1 tbsp of cornstarch and a handful of chopped parsley.
- Simmer the soup over very low heat until the vegetables are completely tender. Season the soup with sea salt and black pepper if desired.
- Serve the soup with chopped herbs and green onions.
Ready!!
