- Chicken frame - 1 piece
- Bow - 2 pieces
- Carrot - 2 pieces
- Celery - 3 pieces
- Tomatoes - 2 Pieces
- Garlic - 2 Teeth
- Parsley - 3 st. spoons
- Cumin - 3 st. spoons
- Potatoes - 1 Piece
- Tomato paste - 1 st. a spoon
- Salt and Pepper - - To taste
1. Divide the carcass of the chicken so that it is placed in a saucepan. Cut parsley, onion, garlic and celery. Peel and cut the carrots. Cut the tomatoes. Fold the chicken in a large saucepan and add 1 liter of water. Add the herbs and vegetables, season with salt and pepper. Add the tomato paste. Cook on low heat (broth should barely boil) 2 hours. 2. After the ingredients have left for 2 hours, drain the liquid to get rid of all the solid that is left. You have a very delicious chicken soup, which you can eat and in this form. Soup can also be thickened with potatoes. 3. Peel the potatoes and cut into 4 parts. Put them in broth and cook for another 35 minutes on low heat until the potatoes soften. Turn the mashed potatoes by hand or with a blender. This will make the soup more dense. Try the taste and, if desired, add salt and pepper. 4. Pour chicken soup into plates and sprinkle with parsley. Chicken soup can be served with bread of any kind, at your discretion.
Servings: 4