Campfire Chicken Soup

The most delicious, the brightest, with a summer mood! This chicken soup in a cauldron has a unique taste and aroma. The smell of a fire gives it a special zest. In addition, cooking it is not at all difficult, even very simple!
cook time: 2h
Isla Thatcher
Campfire Chicken Soup

Nutrition Facts (per serving)

141
Calories
9g
Fat
8g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Onion 2 pc
Garlic (1 head) to taste
Tomatoes 5 pc
Salt to taste
Ground black pepper to taste
Potato 1.5 kg
Bay leaf 2 pc
Carrot 2 pc
Vegetable oil 100 ml
bell pepper 3 pc
Greenery to taste
Chicken 1 pc

Recipe instructions

Step 1

Step 1
How to cook thick chicken soup in a cauldron over a fire? Prepare all products. Rinse and dry the chicken. Cut the carcass into portions. Peel and wash the potatoes. Small and medium-sized tubers can be left whole, while large ones can be cut into 2-4 pieces.

Step 2

Step 2
Peel the onions, carrots and garlic. Cut the bell peppers into two parts and remove the seeds. Rinse everything.

Step 3

Step 3
Chop the vegetables. The cutting method can be whatever you like. I like it better when every piece tastes good in the finished soup, so I chop everything coarsely. I leave the garlic cloves as they are, or cut the largest ones into two to four pieces.

Step 4

Step 4
Set up a cauldron and light a fire. When the cauldron is hot, pour in odorless vegetable oil. Leave for a minute or two until the oil gets hot. Using a slotted spoon, pour hot oil over the edges of the cauldron. Be careful not to get burned! Place onions, carrots, garlic and bell peppers in a cauldron. Fry, stirring, until golden brown. Remove the roast from the cauldron with a slotted spoon into a separate plate, leaving the aromatic oil behind.

Step 5

Step 5
Place the chicken pieces into the cauldron. Fry over high heat until golden brown. Donʼt forget to stir so the chicken doesnʼt burn.

Step 6

Step 6
Add your favorite spices and seasonings to the meat. I used a ready-made mixture for chicken, suneli hops, ground peppers and smoked paprika (1 teaspoon of each spice). Stir, add water so that it lightly covers the chicken pieces. Cover the cauldron with a lid, turn the heat to moderate (if necessary, remove several logs from under the cauldron). And simmer the chicken for about 20 minutes.

Step 7

Step 7
At this time, rinse the greens and chop finely. You can use dill, green onions, parsley or cilantro.

Step 8

Step 8
After the allotted time, add potatoes, tomatoes, cut into large slices and fry into the cauldron. Make the fire maximum. You can remove the skin from the tomatoes if you wish.

Step 9

Step 9
Salt everything to taste and mix.

Step 10

Step 10
Pour in the required amount of water. How much liquid should I use? I like thick soups in a cauldron, so I poured water so that it covered all the ingredients by 1-2 fingers. You can pour as much as you think is necessary, but keep in mind that during the cooking process some water will boil away. Once boiling, turn the flame to moderate. Cover the cauldron with a lid, leave a small gap to allow steam to escape. Simmer the soup until all components are ready (another 20-25 minutes).

Step 11

Step 11
At the end of cooking, taste the soup for salt and add salt if necessary. Place the bay leaf and herbs into the cauldron. In order for the soup to be as saturated with the aromas of the fire as possible, at this moment I extinguish the fire and leave the cauldron to stand over the smoldering coals for a while with the lid open. You may miss this step.

Step 12

Step 12
Let the soup sit for at least 15-20 minutes and serve!

Additional rubrics

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