Vegetable soup in chicken broth

Description

Hearty and aromatic soup. I prefer soups with more broth than solids, so this recipe includes ingredient quantities that yield a brothier result. You can adjust the amount of vegetables or water to your liking. To let the vegetable flavors shine, I used only fresh herbs and no additional spices, but feel free to add your favorite seasonings. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Wash the chicken meat, transfer it to a pot, and add 3 liters of water.

2. 2

   Step 2

   Add the peeled carrots, sliced celery stalks, peeled potatoes, and a sprig of thyme.

3. 3

   Step 3

   Cook over medium heat for an hour and a half until the chicken is done. Don't forget to salt the broth. Then remove the meat and strain the broth. Set the vegetables aside.

4. 4

   Step 4

   Add the green peas, sliced carrots and potatoes, and chopped leek to the prepared broth. Bring to a boil and cook for 5 minutes.

5. 5

   Step 5

   Serve the soup in warm bowls with chopped parsley and celery. If desired, shred the poultry into fibers and add it to the soup.