2-3 liters of stock, preferably homemade
1-2 medium yellow onions, diced or the white sections of two leeks, sliced
1/2 medium celery root, peeled and diced
1-2 carrots or parsnips, cleaned and diced
1-2 medium potatoes, cleaned and diced
1 clove garlic, minced
1-2 red bell peppers, seeded and diced (optional)
200 grams chopped cooked, chicken meat (reserved from a roasted chicken)
Salt & pepper, to taste
• Put a large, heavy-bottomed pot on the stove and add the stock and vegetables. If you’re missing the potatoes or carrots, don’t worry about it. This is a flexible recipe.
• Simmer the vegetables and broth over medium heat for about 40 minutes, or until the vegetables are tender.
• Add the reserved, cooked chicken meat to the pot, and simmer briefly to warm it (about 5-10 minutes).
• Taste the broth, grind in some fresh pepper and gradually add enough salt until it tastes like soup. You may also want to add a squeeze of lemon to brighten the flavor.
Optional garnishes/additions for serving :
Cooked noodles or rice
A handful of chopped fresh herbs: parsley, dill or tarragon
A handful of spinach
A few spoonfuls of salsa