Mary berry chicken and vegetable soup
Mary berry chicken and vegetable soup
I. Introduction
Mary Berry is a famous cook and the favorite baker in the country. She has written more than 70 cookbooks, like “Mary Berry Cooks” and “Mary Berry’s Baking Bible,” which have inspired many home cooks over the years. As a popular judge on the BBC show “The Great British Bake Off,” Mary has helped people learn to make tasty meals for over 40 years.
Mary’s chicken and vegetable soup is a comforting classic that brings warmth to any table. This dish is not only popular for its hearty flavors but also for its nutritional benefits. The inclusion of seasonal vegetables makes it a wholesome choice, while the recipe can easily be adapted for vegan diets. In this exploration, we’ll delve into the historical context of the dish, its nutritional value, and its versatility.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry’s cooking focuses on using good-quality ingredients and classic methods. She thinks that the key to a delicious dish is fresh, seasonal foods and high-quality meats. Her chicken and vegetable soup is a great example, mixing tender chicken with a colorful assortment of vegetables.
Chicken soup has been around since ancient times, where people thought it could help heal the sick. It has become a favorite comfort food in many cultures. Mary’s recipe keeps the traditional elements but adds her own twist, using fresh herbs and a little lemon for a bright flavor. This mix of tradition and new ideas makes her soup really special.
III. Notices on Ingredients & Equipment
Ingredients:
- 4 chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 1 liter chicken stock (preferably homemade)
- 150g green beans, trimmed and chopped
- 100g peas (fresh or frozen)
- Salt and pepper to taste
- Fresh parsley for garnish
- Juice of ½ lemon
Equipment:
- Large saucepan
- Wooden spoon
- Chopping board and knife
- Measuring jug
IV. Recipe Instructions
Prepare the Chicken: Heat olive oil in a large saucepan over medium heat, then add the chicken thighs and cook until browned on both sides (about 5-7 minutes).
Sauté the Vegetables: Remove the chicken and set aside. In the same saucepan, add the chopped onion, carrots, and celery. After this, Sauté for about 5 minutes until the vegetables are softened.
Add Garlic: After this, Stir in the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients: Pour in the chicken stock, return the chicken to the pan, bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through.
Add Green Beans and Peas: After the chicken is cooked, add the green beans and peas and simmer for another 5 minutes until the vegetables are tender.
Season and Serve: Season with salt, pepper, and lemon juice. Serve hot, garnished with fresh parsley. [Image prompt:
V. Flavor Profile & Nutritional Information
This chicken and vegetable soup is hearty and flavorful, with tender chicken and a variety of vegetables that provide a natural sweetness. Each serving contains approximately:
- Calories: 320
- Fat: 12g
- Protein: 25g
- Carbohydrates: 20g
VI. Tips for a Perfect Chicken Soup
- Troubleshooting: If the soup is too salty, add a splash of water or more vegetables to balance the flavor.
- Enhancing Flavor: For a richer taste, consider using homemade chicken stock. Brands like Knorr or homemade stock will add depth.
- Variations: Feel free to add herbs like thyme or rosemary for added flavor. You can also substitute chicken with turkey or add noodles for a different twist.
VII. Alternatives (Vegan and Non-Veg)
Vegan Chicken and Vegetable Soup:
- Use chickpeas or tofu instead of chicken for protein.
- Use vegetable stock instead of chicken stock.
- Include your most favorite vegetables like zucchini or bell peppers.
VIII. Recipe Variations & Serving Suggestions
Serve with crusty bread or a side salad, optionally topped with grated cheese for a creamy finish, for a complete meal.
IX. Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to approximately 3 days and reheat them on the stovetop over low heat until warmed through.
X. Frequently Asked Questions (FAQ)
Q: Can I freeze this soup? A: Yes, Allow the soup to cool completely before freezing it in a freezer-safe container for up to 3 months.
Q: How can I make it gluten-free? A: Ensure your chicken stock is gluten-free and serve without bread or noodles.
XI. Conclusion & Call to Action
Mary Berry’s chicken and vegetable soup is a delightful and versatile recipe that brings warmth and comfort to your table. Explore more of Mary Berry’s delicious recipes for further inspiration.
