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Vegetable Chicken Soup with Parmesan Bread

This soup is loaded with vegetables! Potato, turnip, radish, carrot, and kale. It is comforting and filling. We’ve chosen not to add actual chicken meat, only chicken stock. And in no-time, you can bring a delicious and easy-to-prepare side dish to the table by baking shredded parmesan with bread.
Features:
This soup is loaded with vegetables! Potato, turnip, radish, carrot, and kale. It is comforting and filling. We’ve chosen not to add actual chicken meat, only chicken stock. And in no-time, you can bring a delicious and easy-to-prepare side dish to the table by baking shredded parmesan with bread.

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Ingredients

1 tablespoon olive oil
2 garlic cloves, sliced
1 bay leaf
3 cardamoms pods
1 turnip, sliced
2 carrots, sliced
2 radishes, sliced
5 cups of chicken stock
2 potatoes, cubed
1 sweet potato, cubed
1 cup kale
4 bread slices
1 cup parmesan,grated
fresh parsley for garnishing

Ingredients

Steps

1
Done

Heat the olive oil in a cooking pot over low heat, then add the garlic, bay leaf, cardamom, turnip, carrot, and radish. Stir. Add the chicken stock and bring to a simmer.

2
Done

Add the potato, sweet potato, and kale, stir and simmer until the veggies are tender, about 40 minutes.

3
Done

Cut the bread slices in half, add the shredded parmesan over them and bake for 7 minutes at 350⁰F/175⁰C.

4
Done

Serve the soup with parmesan bread, garnished with fresh parsley and some shredded parmesan.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

410 kcal
Calories
20 g
Protein
13 g
Fat
52 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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