Soup is one of the most versatile dishes in the cook’s repertoire, and whatever the occasion, you can be sure there will be a soup to fit the bill. The ingredients on which a soup can be based are equally varied. You can create delicious soups with anything from fish to fruit.
Russian and Ukrainian people used soup as an informal lunch or family supper or as a first course before a light main dish.
This chicken soup is very easy and quick, because it uses left over chicken or turkey. This is especially good, because you turning your leftovers into this warming and comforting dish that is perfect for cold winter days.
- 1 medium onion, diced
- 14 cups water or broth
- 1 tbsp. olive oil
- 1 large carrot shredded
- leftover chicken or turkey, separated from bones
- 3 medium potatoes, cut into 1 inch cubes
- 1 bay leaf (optional)
- 3 tbsp. salt
- fresh parsley and dill (optional)
Cut chicken/turkey into small chunks. In large pot, heat olive oil. Add onions, and cook over medium-high heat about 5 minutes, until onions are translucent. Add carrots, and cook 5 more minutes, until carrots are soft. Add water/broth, potatoes, bring to boil, season with salt. Reduce heat to med, add bay leaf, noodles, turkey/chicken, bring to boil, cover and simmer 10-15 minutes, until potatoes and noodles are ready.
One easy way of adding a personal touch is to boost a flavor with fresh herbs. Use whatever you have at hand – finely chopped celery stalk, green onions. I like to add fresh dill and parsley to my soups. I add herbs at the end. Turn off heat. Season with fresh ground black pepper.
Go ahead and warm yourself up with this hot soup as a change from the usual after-school snack, or a light meal on cold winter days. Plus, it takes only 30 minutes to prepare it! Doesn’t get any better than this.