Healing chicken soup with herbs

6 servings

120 minutes

Healing chicken soup with herbs is a true classic of Russian cuisine, known for its warming and healing effects. This aromatic broth has been cooked for centuries, helping to combat colds and strengthen the body. Tender chicken meat adds depth of flavor to the soup, while fresh herbs provide lightness and freshness. Onion and carrot create a gentle sweetness, and bay leaf adds subtle spicy notes. Thanks to careful preparation, the soup achieves a rich yet delicate taste that pairs perfectly with homemade bread. It is enjoyed as a standalone dish or as an addition to the main meal. It's not just food – it's care and comfort in every spoonful.

Energy value per serving

• Calories: 562.8
• Proteins: 41.7g
• Fats: 40.1g
• Carbohydrates: 9.7g

Ingredients

• Onion: 3 pc
• Carrot: 2 pc
• Salt: 20 g
• Ground black pepper: to taste
• Sunflower oil: 30 ml
• Chicken: 1 pc
• Bay leaf: 3 pc
• Green: 100 g

Cooking steps

1. We clean the onion and carrot, leaving 1 onion whole and slicing 2 onions into thin half-rings. One carrot is sliced into thin rings, and the other is left whole. The chicken needs to be washed and the fat trimmed off — we discard the fat and keep the chicken.

   Required ingredients:

   • Onion: 3 pieces
   • Carrot: 2 pieces
   • Chicken: 1 piece

2. On the fire, place a pot filled with water, add chicken, 2-3 bay leaves, 1 whole onion, and 1 whole carrot. Add 3-4 pinches of salt (the water should cover the chicken by 2 fingers). Cover with a lid and wait for the water to boil. Remove the foam from the boiling broth and cover with the lid tilted to prevent evaporation.

   Required ingredients:

   • Chicken: 1 piece
   • Bay leaf: 3 pieces
   • Onion: 3 pieces
   • Carrot: 2 pieces
   • Salt: 20 g

3. We boil the chicken for about an hour on heat 5 out of 9. After an hour, we put a pan on heat 9 out of 9 (keeping the pan's dryness in mind), pour in oil, and when the oil heats up, we add the onion, frying it for 3-4 minutes while constantly stirring. Then we add the carrot to the onion, season with salt and pepper, and fry for another 3-4 minutes.

   Required ingredients:

   • Sunflower oil: 30 ml
   • Onion: 3 pieces
   • Carrot: 2 pieces
   • Salt: 20 g
   • Ground black pepper:  to taste

4. Remove the onion and carrot from the broth, fish out the bay leaf, and add the sautéed vegetables. Reduce the heat to 3 out of 9 and cook for another 40 minutes. Then finely chop the dill and parsley, add them to the broth, stir, and let it sit off the heat for another 10-15 minutes.

   Required ingredients:

   • Onion: 3 pieces
   • Carrot: 2 pieces
   • Bay leaf: 3 pieces
   • Green: 100 g