Chicken breast soup
Description
This recipe won't take much time. I've never been a big fan of soups, but sometimes I'd like to have a nice bowl for lunch. Chicken breast soup is probably the easiest option. I add "spider web" noodles to make it thicker, but any other kind will work too. There's no need to sauté vegetables for this chicken breast soup. This simplifies the cooking process, and besides, not everyone likes fried vegetables in their soup. Soup recipe: 1. Rinse the chicken breast under cold water. Place it in a pot, cover with water, and bring to a boil. Skim off the foam (it's important to do this in time), reduce the heat, and continue simmering for another 20 minutes until cooked through. Tip: add a whole onion while cooking the meat—it will enhance the flavor and make the chicken more tender. Remove the onion once the chicken is done. 2. Peel the carrot and grate it coarsely. 3. Finely chop the onion. 4. Peel the potatoes and cut them into cubes. 5. Remove the chicken breast from the broth and shred it finely. 6. Return the chicken to the pot, and add the onion and carrot. 7. Add the potatoes and cook for about 10 minutes, until they become slightly soft. 8. Add the noodles, stir, and cook for a couple more minutes until the noodles are done. 9. Finally, add a bay leaf, then remove the soup from heat. Done! Let the soup steep before serving, and garnish with fresh herbs if desired.