Chicken soup with vegetables and pasta
Description
The soup is simple and quick to prepare. You can use chicken thigh or drumstick, but breast fillet is less fatty, so I recommend using it. The vegetables should retain their texture during cooking, so do not overcook them. Serve the soup hot, preferably right after cooking. You can serve it with sour cream or garnish with fresh herbs. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Pour chicken broth (or water) into a saucepan and bring it to a boil.
- 2
Step 2
2. Peel the carrots and slice them into rounds.
- 3
Step 3
3. Wash the celery and cut it into small pieces.
- 4
Step 4
4. Place the chicken fillet into the boiling broth.
- 5
Step 5
5. After boiling, cook for about 12-15 minutes, then remove from the pot and let cool slightly.
- 6
Step 6
6. Add carrots to the boiling pot.
- 7
Step 7
7. Meanwhile, shred the slightly cooled meat into fibers.
- 8
Step 8
8. Return the meat back to the pot, add celery, pasta, basil, and salt. Cook everything for about 10 minutes.
- 9
Step 9
9. Pour the ready soup into bowls and serve.