Mediterranean chicken soup

When I have seen this recipe in a cookbook, my mind flew back to a spring cold evening that I spent in Greece some years ago. A good friend of mine took me to a traditional restaurant. It was my first contact with a real Greek cuisine and I had no idea what to take. My friend recommended me something and I have followed his advice. To be honest, I do not remember what was my choice then but I know it was the moment I fall in love with their traditional cooking. When I have seen this recipe, my mind was bringing me back of that evening. Thank you very much my dear friend for that beautiful holiday when you have introduced me your amazing country. I keep very nice memories since then, even if it was more than 10 years ago. I dedicate this post to you ...

  • 4 liters of chickens stock. I actually had one big farm chicken, I cut it in pieces, removed the breast and the legs and boiled the rest with the remaining bones in a big pot. You can take them out after boiling for 30 minutes but I chose to keep them in my chicken stock.
  • 8 big tomatoes (well ripen) - diced
  • 3 bell peppers - diced
  • 3 zucchini - diced
  • 140g concentrated tomato puree
  • 100g capers
  • 2 big onions - diced
  • 4 cloves of garlic - grated or finely diced
  • 2 tablespoons of olive oil
  • salt
  • pepper
  • basil or parsley for decoration - chopped

  1. Boil the chicken or heat the chicken stock.
  2. Add tomatoes, bell peppers, tomato puree, let them reach again to boiling and continue for 10 minutes.
  3. Add zucchini and capers, bring again to boil and continue for 10 minutes.
  4. Meanwhile, in a pan put the olive oil and heat it.
  5. Add chopped onions and garlic in the heated oil in the pan and stir slowly for 5 minutes.
  6. Add the fried onion and garlic into the soup and let everything to boil for another 10 minutes.
  7. Serve with basil or parsley.

Recipe inspired from 500 soupes - Blake, Susannah.


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