A rustic soup based on chicken flavored with light beer for a slightly malty aroma. Ideal for cold days, it is made with chicken broth, vegetables, and spices, and can be served with croutons or toasted bread.
Finely chop the onion, carrots, celery, and garlic. Dice the potatoes and cut the chicken into even pieces.
In a large saucepan, heat the oil and brown the chicken until golden on all sides. Remove and set aside.
In the same saucepan, add the chopped vegetables and sauté for a few minutes, adding the bay leaf.
Deglaze with the light beer and let the alcohol evaporate for 2-3 minutes.
Return the chicken to the saucepan, add the potatoes, and pour in the chicken broth. Bring to a boil.
Reduce the heat and let simmer for about 40-45 minutes until the chicken and potatoes are tender.
Adjust with salt and pepper. Remove the bay leaves. If desired, shred some of the chicken into the soup to make the consistency creamier.
Serve the soup hot with a sprinkle of chopped parsley and croutons or toasted bread as desired.
Large Saucepan
Knife
Cutting Board
Wooden Spoon
Keep in the refrigerator in an airtight container for up to 2 days; it can be frozen in portions for up to 3 months.
For a heartier version, you can add a drizzle of cream or reduce some of the broth by blending a portion of the vegetables. Replacing the beer with white wine will not give the same characteristic aroma.
Italy
| Energy (kcal) | 88.78 |
| Carbohydrates (g) | 5.54 |
| of which Sugars (g) | 4.44 |
| Fat (g) | 4.04 |
| of which Saturates (g) | 1.08 |
| Protein (g) | 5.76 |
| Fiber (g) | 2.2 |
| Sale (g) | 0.22 |
