Classic Chicken Soup

There are dishes you always come back to — and classic chicken soup is one of them. Simple, warming, and hearty, it doesn’t require complicated ingredients, yet it always turns out delicious. Every cook has their own version, and this is my favourite recipe 

Ingredients (for 3 liters of water)

• 3 chicken legs

• 1 large onion

• 1 medium carrot

• 2 celery stalks

• 1 large potato

• 100 g pasta (I used spaghetti)

• a bunch of parsley

• 1 tsp salt

• 1 tsp bouillon powder

• 1 tsp turmeric

• 1/2 tsp paprika

• 1/4 tsp black pepper

• vegetable oil for frying

Steps

1. Dice the onion, carrot, and celery

2. Sauté the onion in vegetable oil until translucent

3. Add the carrot and celery and cook until onion lightly golden

4. Add salt, pepper, and all spices, and mix well

5. Transfer the sautéed vegetables to a pot, add water, and bring to a boil

6. Lightly pan-fry the chicken for 1–2 minutes on each side, then add to the pot

7. Cut the potato into cubes and add to the broth

8. Bring to a boil, skim off the foam, reduce the heat, and simmer for about 1 hour

9. Remove the chicken from the broth

10. Add pasta and finely chopped parsley to the soup

11. Remove the meat from the bones, shred it, and return it to the pot

12. Cook for another 10 minutes until the pasta is ready