The simplest and most delicious first course you can make at home is potato chicken soup. Any part of the chicken carcass is used, including offal, but not the liver, since the broth after cooking it will be very cloudy. The soup is especially tasty in the summer, when young vegetables are picked.
By the way, instead of onions, it is permissible to use green, and instead of fresh garlic - dried ground in the form of a powder. Seasonings and spices with a bright aroma will emphasize the taste of the dish and complement it. Do not forget about fresh dill or parsley - without it, the first will not be so fragrant.
Cooking poultry takes at least 1-1.5 hours, while broiler cooking takes about 30 minutes. This should not be forgotten, otherwise you can get the tough meat of homemade chicken in the soup.
Ingredients:
Potatoes - 5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Chicken - 300 g
Bay leaf - 2 pcs.
Garlic - 2 cloves
Greens to taste
Salt and pepper to taste
Preparation:
1. Rinse the meat, cut off films and veins from it, put in a saucepan and fill with water. Place the container on the stove, bring to a boil and remove the resulting foam with a slotted spoon. Add a few bay leaves and cook the chicken until tender over medium heat: broiler - 30 minutes, homemade - 1 hour.
2. After the specified time, peel the vegetables, rinse in water and cut out wormholes, if they are present on the roots. Cut the potatoes into medium cubes and the onions into small cubes. Grate the carrots with fine cells.
3. At this time, the chicken is cooked - remove it on a plate or cutting board. Add vegetable slices to the pan. Add a little warm water if desired if the soup is to be thin. Cook everything for 15-20 minutes. Readiness to determine by the potato slices, it should disintegrate when pressed with a spoon.
4. Remove the meat from the cooled parts of the chicken using a knife.
5. Place it in the soup along with the washed, chopped dill, parsley, green onions or celery. Peel, rinse and press a couple of garlic cloves into broth. Simmer over the fire for another 1-2 minutes and turn off the heating. Cover and let the soup steep.
Pour the hot first course into portioned deep bowls and serve with slices of rye or white bread, sour cream or mayonnaise. If the soup was cooked with poultry, then exclude sauces, since it is already rich!
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