Allium-free Chicken Soup without Onion without Garlic
Ingredients
- 4 oz parsley root 120g
- 15 oz carrots 425g
- 4 oz celeriac 120g
- cooking oil - enough to cover the bottom of the pot
- 1 lb. boneless and skinless chicken breast 450g
- 3 sprigs fresh parsley leaves
- 1 cup frozen peas 140g
- 1 gallon water 3.7 l
- salt to taste
Instructions
- Cut celeriac, and parsley root into medium size cubes. Cut carrots into half moons.
- Add the oil to a pot and heat over medium-low heat. When the oil gets hot, add small amounts of carrot, parsley root, and celeriac (like a few pieces of each - just to cover the bottom of the pot). Saute it for a few minutes. with constant stirring.
- Add the remaining carrot, parsley root, and celeriac to the pot. Add peas, gently put chicken breast, and add water. Season the soup with salt, and put sprigs fresh parsley leaves. Lower the heat to the lowest.
- Simmer the soup for about 1 hour. Occasionally skim the foam from the top. When the soup is done, taste the soup and add more salt if necessary.
- After the soup is done, remove the vegetables, and chicken breast.
- Strain the soup.
- Serve the soup with soup with pieces of chicken and vegetables or with noodles.