Healing Chicken Soup with Herbs
Soups • Russian
Description
Serve with croutons or fresh garlic bread.
Ingredients
- Onion 3 pieces
- Carrot 2 pieces
- Salt 0 oz
- Ground Black Pepper to taste
- Safflower Oil 0 fl oz
- Poultry 1 piece
- Bay leaf 3 pieces
- Herbs 5 oz
Step-by-Step Guide
Step 1
Peel the onion and carrot; leave 1 onion whole and slice the other 2 into thin half-rings. Slice one carrot into thin rounds and leave the other whole. Wash the chicken and trim off the fat — discard the fat and keep the chicken.
Step 2
On heat level 9 out of 9, place a pot filled with water on the stove, add the chicken, 2-3 bay leaves, 1 whole onion, and 1 whole carrot, and season with 3-4 pinches of salt (the water should cover the chicken by 2 fingers). Cover with a lid and wait for the water to boil. Skim off the foam from the boiling broth and slightly tilt the lid to prevent evaporation.
Step 3
Cook the chicken for about an hour on heat level 5 out of 9. After an hour, set a frying pan on heat level 9 out of 9 (remember to keep the pan dry), pour in the oil, and when the oil is hot, add the onion, sautéing for 3-4 minutes while stirring constantly. Then add the carrot, season with salt and pepper, and sauté for another 3-4 minutes.
Step 4
Remove the onion and carrot from the broth, fish out the bay leaves, and add the sautéed mixture to the broth. Reduce the heat to 3 out of 9 and cook for another 40 minutes. Then finely chop the dill and parsley, add them to the broth, stir, and remove from heat, allowing to steep for another 10-15 minutes.
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