Chicken broth with carrots
5 servings
50 minutes
Chicken broth with carrots is a classic dish of European cuisine, featuring a mild, rich flavor and warming texture. Its roots go back centuries when simple yet nutritious soups were the foundation of home cooking. This broth symbolizes comfort and care; it is served during colds and fatigue as it effectively restores the body. Carrots add a slight sweetness and golden color, while allspice and bay leaves contribute subtle spicy notes. The broth can be enjoyed as a standalone dish or used as a base for soups and sauces. Its clarity, pure taste, and simplicity of preparation make it an indispensable element in the kitchen, while the tender meat of chicken breast is an excellent addition to the meal.
1
Wash the chicken breast, if it has skin - remove it.
- Chicken breast: 1 piece
2
Put the chicken breast in the pot.
- Chicken breast: 1 piece
3
Cover the chicken breast with water. The water should be 2-3 cm above the breast.
- Chicken breast: 1 piece
4
Place the pot on the kitchen stove and turn on the maximum heat. Once the water with the chicken boils, reduce the heat to medium and set a timer for 40 minutes.
5
Take out the cutting board and clean all the vegetables for the broth.
- Onion: 0.5 head
- Carrot: 1 piece
6
Cut the onion in half and set one aside.
- Onion: 0.5 head
7
Cut the carrot into two pieces and set aside.
- Carrot: 1 piece
8
Remove the foam from the broth.
9
Take the frying pan and place it on the kitchen stove, turning on the maximum heat.
10
Sear the vegetables in a dry pan until lightly charred.
11
Remove the vegetables from the pan and add them to the chicken broth.
- Onion: 0.5 head
- Carrot: 1 piece
12
Add spices from the recipe.
- Allspice: to taste
- Bay leaf: 1 piece
13
Wait for the remaining cooking time.
14
When the chicken is soft and there is no blood in it, take it out of the broth and place it on a cutting board.
15
Remove all vegetables from the broth and the peppercorns with bay leaves.
16
Salt the broth to taste.
- Salt: to taste
