Simple chicken soup with vegetables
Description
Perfect for lunch. For the broth, you can use half a chicken with skin, its parts, or skinless chicken breast. It all depends on how rich you want your soup to be and how much time you have for cooking. For example, chicken breast will be ready in 40 minutes. You can also add vegetables to your taste. My version: serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Place the meat in water, bring to a boil, cook for 5 minutes, then drain the broth. Cover the meat with fresh water, bring to a boil, then reduce the heat. Add peeled onion, celery, allspice, and bay leaf. Cover with a lid and cook for 1–2 hours, until the meat easily separates from the bone. Remove the meat, take it off the bone, strain the broth, and discard the vegetables.
- 2
Step 2
Prepare the remaining ingredients. Wash and peel the onion and carrots.
- 3
Step 3
Grate the carrots on a coarse grater, finely chop the onion and garlic, and slice the celery into thin rounds. Heat oil and sauté the carrots until golden. Then add the onion, garlic, and celery, and cook until the onion becomes soft.
- 4
Step 4
Add white and lima beans, corn. Cook for 2 minutes. Add tomato puree and bring to a boil. Add the sauté to the broth, season with salt and pepper to taste. Simmer over low heat for 5 minutes.
- 5
Step 5
Serve the soup with chicken meat, green onions, and a slice of lemon.