Clear & Quick Chicken Soup

Ingredients

• •2 bay leaves
• •1 carrot
• •3 celery stalks
• •½ kilograms chicken parts
• •½ cup dill
• •1 onion
• •parsley
• •salt and pepper

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Method

From foodista.com — read the original

1. 1Peel and wash the vegetables. Also, wash the chicken parts and dry them with a paper towel.
2. 2Put the chicken parts and the vegetables in a large pot, add bay leaves and half of parsley and dill. Fill the pot with water and bring it to boil. Don't cover.
3. 3When the soup boils, you'll see fat and foam on top of it. Carefully skim the fat and the foam carefully from top, while trying not to mix the soup.
4. 4The more foam you skim, the clearer the soup will be. After you finished skimming, lower the heat and cook it the soup for another 30-40 minutes, while checking that there is no more foam on top.
5. 5Season with salt and pepper. When done, you can strain the soup through a fine colander into another pot or a bowl, or you can just take out all the cooked vegetables and chicken parts.
6. 6Throw out the cooked onion, celery and herbs. Grate the carrot and put it back in the soup. Chop the other halves of fresh parsley and dill and add it to the soup.
7. 7Separate the chicken meat from the bones, chop it and add it to the soup. Check the seasoning before serving,
8. 8Serve hot!