Light and Quick Chicken Soup
6 servings
90 minutes
It's simple - a soup set of bones and scraps is enough for the broth. It takes very little time to cook them, and if you chop the vegetables finely, then everything will take no more than an hour. The broth should be combined with the faithful friends of all chicken soups - carrots, onions, celery, black pepper and bay leaf. If desired, you can make dumplings for the soup or throw in wheat croutons. This soup is also distinguished by its super lightness because the vegetables are not sautéed in it. When cooking, it is important to remember that we do not need protein foam at all and that the broth should not boil.
1
Prepare all the ingredients.
2
Place chicken bones in a pot and cover with cold water. Bring to a boil. The broth should simmer very gently to help maintain its clarity.
- Chicken Soup Set: 1 piece
- Water: 2 l
3
Remove all the formed foam.
4
Once the broth is cleared, add halved onion, celery, and carrot, allspice and bay leaf. Cook the broth for 40 minutes.
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Allspice peas: 5 piece
- Bay leaf: 2 pieces
5
Cut the celery stalk and carrot into cubes. Chop the dill.
6
Strain the prepared broth through a sieve or cheesecloth. Bring to a boil, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Add chopped carrots to the boiling broth.
- Carrot: 2 pieces
8
Add celery 5 minutes after the carrots.
- Celery stalk: 2 pieces
9
In another 5 minutes - frozen peas and 'stars'. Turn off the heat in 3 minutes.
- Green peas: 100 g
- Pasta stelline: 50 g
10
The soup is ready, but it's better to let it sit for 15-20 minutes. Garnish with dill when serving.
- Dill: to taste