Chicken soup with spaghetti
3 servings
60 minutes
Chicken soup with spaghetti is a simple yet incredibly cozy dish from Italian cuisine that values the harmony of taste and nutritional properties. Light yet filling, it combines the tenderness of chicken broth with the softness of spaghetti and the aroma of fresh vegetables and spices. Bay leaves, pepper, and herbs add depth to the flavor, making the soup warming and rich. This soup is perfect for both everyday lunch and for restoring strength on cool days. Its versatility allows for easy adaptation to different preferences—more spices or vegetables can be added or homemade pasta can be used instead of store-bought spaghetti. It can be served with fresh bread or cheese toast, enjoying the harmony of flavors and textures.
1
Bring water to a boil in a pot, add the chicken. When the water boils again and foam appears, carefully remove it. Reduce the heat to minimum. Add a washed, unpeeled onion. Cook on low heat for 30 minutes.
- Chicken: 1 piece
- Onion: 1 head
2
Cut the potatoes and add to the broth. Cook for 10 minutes.
- Potato: 2 pieces
3
Finely chop the onion and garlic, grate the carrot on a coarse grater. Fry them in a pan without mixing. When the onion turns golden, stir the sauté. Add the sauté to the broth. Cook for 5 minutes.
- Onion: 1 head
- Garlic: 1 clove
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 1 clove
- Carrot: 1 piece
4
Break the spaghetti into 3 pieces. Add to the broth. Cook for 7 minutes, stirring.
- Spaghetti: to taste
5
Add bay leaf, pepper, fresh chopped herbs (frozen in winter), and salt. Boil for 5 minutes. Taste for salt and add if needed.
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- White peppercorns: to taste
- Green: to taste
- Salt: to taste
6
Remove from heat, take out the onion, and let the soup steep for 5 minutes.