Easy 
70 Minutes Savory Recipes
Chicken Soup with Vegetables and Multi-grain Toasted Bread
The perfect comfort chicken soup with vegetables and Multi-grain Toasted Bread, ideal for cold days! A recipe by Vasilis Patsis!
What we will need:
- 1 medium chicken
- 4 medium potatoes, whole and peeled
- 4 carrots
- 1 onion
- ¼ cup extra virgin olive oil
- 4 tbsp finely chopped chives
- 2 celery stalks, chopped
- 1 cup celery root, diced
- 1 cup spinach, finely chopped
- Salt and freshly ground pepper
- Multi-grain Toasted Bread
Execution:
- Wash the chicken well and remove any excess fat. Place it in a pot with enough water to cover and bring to a boil. Skim off any foam as needed. Let it boil for about 20 minutes in total.
- Add the potatoes, carrots (sliced), onion (chopped), celery, celery root, and olive oil. Continue cooking for about 20 minutes, seasoning with salt and pepper as it cooks.
- Remove the chicken and potatoes with a slotted spoon and place on a platter. Discard the bones and skin from the chicken, cut the meat into cubes, and dice the potatoes. Return both to the pot.
- Take a small portion of the soup’s vegetables, blend them into a purée, and return to the pot. Add the spinach, simmer for another 2–3 minutes, then turn off the heat.
- Serve the hot soup in bowls, garnished with chopped chives and Multi-grain Toasted Bread.
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