Recipe Catalog
Categories
Scrambled eggs
Soups
Salad
Side dish
Holiday Recipes
Bakery
Porridges
Drinks ▾
Dough recipes ▾
Fillings ▾
Preserves
My
Light Chicken Vegetable Soup with Potatoes and Herbs

Light Chicken Vegetable Soup with Potatoes and Herbs

Ingredients:
  • Chicken fillet or thighs — 400–500 g
  • Potatoes — 3 pcs
  • Carrot — 1 pc
  • Onion — 1 pc
  • Celery or parsley root — small piece
  • Green peas (fresh or frozen) — 100 g
  • Bay leaf — 1 pc
  • Salt, pepper — to taste
  • Fresh dill or parsley — for serving
Preparation:
  1. Cook the broth. Place the chicken in a pot with 2 liters of water, bring to a boil, remove the foam, add bay leaf and a bit of salt. Cook for 30–40 minutes until the meat is tender.
  2. Prepare the vegetables. Cut potatoes into cubes, grate or slice the carrot, finely chop the onion.
  3. Add the vegetables. Add all vegetables to the broth and cook for 15–20 minutes until soft.
  4. Add the peas. Cook for another 5–7 minutes. Season with salt and pepper.
  5. Serve. With fresh herbs and bread.
Назад Попередній Наступний