- 200 g (7 oz) chicken fillet
- 1 bulb onion
- 1 potato
- 1 carrot
- 1 clove of garlic
- 1/2 cup thread noodles
- 1 tsp finely chopped fresh dill
- 1 tsp finely chopped fresh parsley
- salt – to taste
- black ground pepper – to taste
- spices – to taste
- a bay leaf
Rinse chicken and cut the fillet into medium pieces. Pour 1 liter of water in a soup pot. Add the pieces of meat and a bay leaf. Bring water to a boil and cook the ingredients for 15 minutes.
Meanwhile peel a bulb onion, a potato and a carrot. Wash the vegetables and dice them. Peel a clove of garlic and chop it finely.
When the broth is ready – remove the bay leaf and place all the prepared ingredients in the pot. Cover the lid and let the soup simmer for 15 minutes. If the vegetables are still raw – stir the ingredients and boil them more.
Next add thread noodles. Season the dish with salt and pepper, adjust to your liking. Cook the soup for 5 minutes. Then add finely chopped dill and parsley. Remove the pot from heat and set the finished soup aside for 1-2 minutes.
Ladle the chicken soup into serving bowls and serve it hot.
Enjoy your meal!