I have so many fond memories of this dish, which was my mother-in-law’s go-to autumn recipe when she hosted gatherings. The addition of apple in a red chicken soup is a surprising twist that tastes incredibly delicious. This recipe makes a large portion, so come hungry! ;) The soup can be frozen after it has cooled.
Ingredients
- 2 clove garlic
- ½ x yellow onion
- 1 x carrot
- 1 x celery stalks
- 1 x chicken breast
- ½ can chopped tomatoes
- 5 dl water
- 1 x vegetable bouillon
- ½ x kohlrabi
- 2 dl heavy cream
- ¼ x lemon
- ½ x apple
- 1 handful chives
Method
- Finely chop the garlic and onion, then sauté in a pot with oil until soft.
- Dice the carrot into pieces and add them to the pot. Dice the celery stalk and add it as well. For extra flavor, you can add a generous knob of butter.
- Dice the chicken breast and add it to the pot. Sauté until cooked through. If you like, add a splash of beer, white wine, or apple juice—I always have a little leftover in the fridge, and this is the perfect time to use it up. NB: for a gluten-free version, choose gluten-free beer.
- Add the chopped tomatoes, water, and vegetable bouillon. Bring to a boil, then simmer on medium heat for 15 minutes.
- Peel and dice the kohlrabi, then add it to the soup along with the heavy cream and lemon juice. Cook for another 5 minutes.
- Add the diced apple and continue cooking. Season with freshly ground pepper and, if you like a bit of heat, add a teaspoon of sriracha. The soup will be ready in 5–10 minutes, depending on your preferred consistency. Serve with good bread and garnish with chives.
