Healing Chicken Soup with Herbs

Soups | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Serve with croutons or fresh garlic bread.

Ingredients

Onion - 3 pieces
Carrot - 2 pieces
Salt - 0.7 oz
Ground Black Pepper - to taste
Safflower Oil - 1 fl oz
Poultry - 1 piece
Bay leaf - 3 pieces
Herbs - 3.5 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.