Chicken soup without potatoes
Description
The soup is easy and quick to prepare. I really like this soup for its simplicity and excellent taste. I cook this soup for my little son, and he likes it very much too. Moreover, the soup is healthy, containing no vegetable oil or fried ingredients. You can additionally add sweet pepper or a mix of frozen vegetables to this soup. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and wash the carrots and onion. For making the soup, I use a chicken thigh, which is enough for a small portion. However, you can use any parts of chicken.
- 2
Step 2
Place the chicken in a pot, add a small amount of water, bring to a boil and simmer for several minutes. Then drain the water, rinse the chicken, and wash the pot. Put the chicken back into the pot, add water again and bring to a boil once more.
- 3
Step 3
Add the onion to the pot and simmer the broth for 15-20 minutes.
- 4
Step 4
Cut the carrots into thin circles or half-circles.
- 5
Step 5
When the broth is ready, add the carrots to the pot and cook for about 10–15 minutes. Different carrot varieties require different cooking times, but I think you won't need more than 15 minutes. Taste a piece of carrot; if it's soft and breaks easily, add the vermicelli to the pot. Also, season with salt, add pepper to taste, and a bay leaf. Remove the onion from the soup—it has done its job, releasing its flavor and aroma.
- 6
Step 6
After 5-7 minutes, add dry or finely chopped dill and turn off the heat. Let the soup stand for a while, then serve. It goes perfectly with homemade garlic croutons.
- 7
Step 7
Pour onto plates and serve.