Chicken soup without sautéed vegetables
Description
A hearty first course. Serve the chicken soup without sautéed vegetables hot, sprinkled with chopped dill or any other fresh herbs to your taste. If desired, add a spoonful of sour cream or mayonnaise to the bowl. You can use any type of pasta for this soup. However, the larger the pasta, the earlier you should add it to the pot; otherwise, you risk either undercooking the pasta or overcooking the potatoes. It's best to salt the soup at the end of cooking—this way you'll use less salt. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Wash the chicken breast and cut it into large pieces across the grain. Pour water into a saucepan, add the chopped chicken breast. Bring to a boil over high heat. Then reduce the heat, skim off all the foam with a slotted spoon, and continue cooking over low heat.
- 2
Step 2
2. Peel the carrots and potatoes and cut them into small pieces. Add the vegetables to the pot and simmer over low heat.
- 3
Step 3
3. After 5-7 minutes, add bay leaf and onion, peeled and cut into four pieces, to the soup. Continue cooking over low heat for another 10-15 minutes (or until the potatoes are cooked).
- 4
Step 4
4. Now add the pasta, stir immediately to prevent sticking. Add salt, pepper to taste, and cook over low heat until the pasta is done.
- 5
Step 5
5. When all the ingredients are cooked, taste the soup and add salt if necessary. Chicken soup without sautéing is ready!