Chicken thigh soup
Description
A hearty first course dish. You can prepare the soup with various additions; I suggest using buckwheat, but you can use pasta or rice—whichever you prefer. In addition, we'll add onion, carrot, and potato—the traditional soup ingredients. The recipe is simple and affordable, so it definitely deserves your attention. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Rinse the chicken thighs and dry them, then remove the skin.
- 2
Step 2
Place the thighs in a saucepan, pour in 1.3 liters of water, and cook for 20 minutes. After that, peel and rinse the potatoes, dry them, cut into small cubes, and add to the saucepan. Cook the potatoes for another 15 minutes, until done.
- 3
Step 3
Peel the carrots and onion, rinse the vegetables and dry them. Cut the onion and carrots into small cubes.
- 4
Step 4
In a skillet, heat vegetable oil, add the vegetables, and fry for a few minutes.
- 5
Step 5
Add buckwheat to the pot with the potatoes and chicken thighs. Meanwhile, remove the thighs and separate the meat from the bones. Return the meat to the pot and cook the soup for 10 minutes.
- 6
Step 6
Season the soup with salt and pepper, add the vegetable mixture. Cook the soup for a few more minutes, taste it, and serve.
- 7
Step 7
The soup is ready. Serve hot.