Chicken Broth with Mushrooms and Vegetables
Is it a cold afternoon and you miss the warmth of home? Prepare this chicken broth with mushrooms and vegetables in just a few minutes; it’s a broth with the homemade flavor you love, just like your mom makes. The speed and ease of this recipe will amaze you, and we assure you it will become one of your favorite preparations.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 kilos chicken, box and tail (for the broth)
- 3 carrots, peeled and cut into pieces
- 2 sprigs celery, cut into pieces
- 1 leek, small cut into pieces
- 8 cups water
- 3 portobello mushrooms
- 1 cup oyster mushroom
- 2 cups white button mushrooms
- 1/2 cups green beans
- 1 jar canned corn kernels
- 3 green onions, only the green part
- 4 teaspoons salt
- 1/2 teaspoons ground pepper
Preparation
20 mins
40 mins
Low
- For the chicken broth or poultry base, peel and cut the carrots into pieces, the leek, and celery, and sweat in the pot without fat.
- Incorporate the chicken bones, sweat for a few more minutes, and add the liquid, let it cook and cover.
- We cut the mushrooms irregularly (bite-sized), trim the ends of the green beans, and remove the brine from the baby corn.
- Once our broth or poultry base is cooked, we remove only the broth from the pot, which is the base of our preparation, and transfer it to another pot to continue the preparation.
- We add the mushrooms and vegetables to the chicken broth, season, mix, and let it cook for 20 minutes.
- To serve, we slice the green onion and add some to our broth.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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