Very often, after cutting the chicken, a broth set remains: the back and front of the carcass. If you don't know where to apply them, I suggest boiling vegetable soup with chicken broth, which is perfect for lunch.
Use the usual set of vegetables: potatoes, onions and carrots, but tomatoes, bell peppers, cabbage, or add zucchini as desired (sometimes children refuse to eat the first because of the presence of tomatoes or pepper). Do not forget about seasonings and spices: bay leaves, ground black pepper, chicken seasoning (if you have one in your kitchen), fresh herbs.
When serving, season the soup in bowls with fresh sour cream or low-fat mayonnaise for an even brighter taste. If the first is prepared for adults, then at the end of cooking, you can press a peeled clove of garlic into broth - an enticing aroma will immediately float through the kitchen.
Ingredients:
Chicken soup set - 2 pcs.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Bulgarian pepper - 2-3 pcs.
Hot water - 2 l
Salt and pepper to taste
Dill - 0.5 bunch
Bay leaf - 3 pcs.
Chicken seasoning - to taste
Preparation:
1. Rinse the chicken back and front soup set in water. Place in a deep saucepan or cauldron, add bay leaves and top with boiling water to minimize cooking time. Place the container on the stove, bring to a boil over high heat and remove the foam - this is a must, otherwise it will go down during cooking and the broth will turn out cloudy. Then reduce heat to medium and cook soup set for 10 minutes.
2. Peel the root vegetables during this time, rinse them under running water, remove the spoiled areas. Cut the potatoes into medium cubes and finely chop the onions and carrots.
3. Add the vegetable slices to the broth bowl and cook for 10 minutes on medium heat.
4. Remove the seeds from the bell peppers by cutting off the caps, rinse and cut into small cubes. Add to the saucepan along with salt and a pinch of ground black pepper. At this point, it is okay to add some chicken seasoning.
5. Chop the washed dill greens and send them to the pot too. Boil the soup for 5 minutes and taste. Add a little more salt or seasoning if necessary, turn off the heat and let the first dish sit in a container with the lid closed for about 5-10 minutes.
Pour the hot into portioned plates, serve along with the bread.
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