Chicken soup with herbs and tomatoes
4 servings
60 minutes
Chicken soup with greens and tomatoes is the embodiment of home comfort and simplicity, yet it can surprise with its rich flavor and aroma. The European tradition of combining tender chicken meat with fresh vegetables makes this soup light yet nourishing. Tomatoes add a slight tanginess while the greens provide freshness and subtle spiciness. The broth infused with the aromas of carrots, onions, and spices creates a harmony of flavors. This soup is especially good on cool days, warming you up and providing a sense of fullness. It can be an excellent option for a light lunch or dinner and a pleasant addition to a diet due to its nourishment and tender texture. It can be served with crispy toasts or fresh bread, enjoying every sip of this culinary masterpiece.
1
Put the chicken breast to boil in salted water.
- Chicken breast: 1 piece
- Salt: to taste
2
Prepare the vegetables (wash, peel).
3
Cut the potatoes into cubes.
- Potato: 4 pieces
4
Chop the onion finely.
- Onion: 1 head
5
Grate the carrot on a coarse grater.
- Carrot: 1 piece
6
Chop the greens finely.
- Parsley: 4 stems
- Dill: 4 stems
7
Remove the cooked breast from the broth. Separate from the bones (if any) and cut (tear by hand) into small pieces, about one centimeter wide.
- Chicken breast: 1 piece
8
Strain the broth, add potatoes and the cut chicken breast.
- Potato: 4 pieces
- Chicken breast: 1 piece
9
Fry the onion and carrot, then add to the pot with the soup.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
10
Slice the tomato very thinly, fry in a pan, and add to the pot with the soup.
- Tomatoes: 1 piece
- Vegetable oil: 2 tablespoons
11
Add all the greens to the pot with the prepared soup. Let it steep.
- Parsley: 4 stems
- Dill: 4 stems
- Ground black pepper: to taste
12
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