Light chicken broth with carrots and onions
6 servings
25 minutes
Light chicken broth with carrots and onions is a traditional dish of Russian cuisine, known for its simplicity and rich flavor. Such broths are believed to have originated as everyday food for peasants since the ingredients were always available. This broth has a mild, warming taste with tender chicken notes, sweet carrots, and the freshness of green onions. It is ideal as a base for other soups or as a standalone dish, especially in cold weather. Due to its lightness and nutritional value, the broth is often used as restorative food during colds or to strengthen the body. Serving it hot allows one to feel the coziness and care it brings.
1
Wash and peel the carrot.
- Carrot: 1 piece
2
Slice the carrot into rounds.
- Carrot: 1 piece
3
Cut the chicken fillet into large pieces.
- Chicken breast: 1 piece
- Boneless chicken thigh fillet: 2 pieces
- Chicken drumsticks: 1 piece
4
Place the chicken and carrot in a pot and fill with drinking water up to the 2-liter mark. Put on high heat.
- Chicken breast: 1 piece
- Boneless chicken thigh fillet: 2 pieces
- Chicken drumsticks: 1 piece
- Carrot: 1 piece
5
Cover with a lid and wait for it to boil.
6
After boiling, reduce the heat, remove the lid, and skim off any foam (if formed). Cook for 20 minutes.
7
Towards the end of cooking, add salt and pepper, checking for taste. Stir.
- Salt: to taste
- Ground black pepper: to taste
8
Chop the green onion. Add it in separate portions when serving.
- Green onion tops (scallion greens): 1 piece