Light and Quick Chicken Soup
Soups • Russian
Description
It's simple — a soup base can be made from a mix of bones and scraps. It doesn't take much time to cook them, and if you chop the vegetables finely, the entire process will take no more than an hour. Combine the broth with the classic companions of all chicken soups — carrots, onions, celery, black pepper, and bay leaves. If desired, you can prepare dumplings for the soup or toss in some bread croutons. This soup is exceptionally light also because the vegetables are not sautéed. When cooking, it's important to remember that we don't need any protein foam and that the broth should not boil.
Ingredients
- Chicken soup set 1 piece
- Onion 1 head
- Carrot 2 pieces
- Celery stalk 2 pieces
- Allspice berries 5 pieces
- Bay leaf 2 pieces
- Green Peas 5 oz
- Stelline Pasta 0 oz
- Water 0 qt
- Dill to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Place the chicken bones in a pot and cover with cold water. Bring to a boil. The broth should simmer very gently to help maintain its clarity.
Step 3
Skim off all the foam that forms.
Step 4
When the broth is clear, add the halved onion, celery, and carrot, along with the allspice and bay leaf. Simmer the broth for 40 minutes.
Step 5
Dice the celery stalk and carrot. Chop the dill.
Step 6
Strain the finished broth through a sieve or cheesecloth. Bring to a boil, then season with salt and pepper.
Step 7
Add the chopped carrot to the boiling broth.
Step 8
After 5 minutes, add the celery to the carrots.
Step 9
After another 5 minutes, add the frozen peas and star-shaped pasta. After 3 minutes, turn off the heat.
Step 10
The soup is ready, but it's best to let it sit for 15–20 minutes. When serving, garnish with dill.
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