Soupe russe facile

Ingrédients

• 3/4 lb chicken, thighs or breast, cut into bite-zed pieces
• 12 cups water (or water and chicken broth)
• 1 Tbsp unsalted butter
• 1 tsp oil
• 1 small onion, finely chopped
• 1 large carrot, grated
• 5 medium potatoes, cubed
• 1/2 red pepper, sliced
• 6 oz angel hair pasta
• 1 1/2 tsp Vegeta (or favorite seasoning)
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 bay leaf, broken into pieces
• 2 garlic cloves, thinly sliced

Préparation

1. 1

   Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.

2. 2

   In a large pot, bring water to a soft boil. Rinse the seasoned chicken, add to the pot and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.

3. 3

   Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.

4. 4

   Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.

5. 5

   Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.

6. 6

   Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.

7. 7

   Remove the soup from heat and add desired chopped herbs.

8. 8

   Enjoy.