For this light, simple and affordable soup, I prefer to use homemade crackers, dried immediately before serving. It turns out even tastier. And besides, this is a very budget recipe for every day.
Ingredients
- White bread - 3 slices
- Provencal herbs - 1 tsp.
- Chicken - 300 g
- Water - 1.5 l
- Peas (stabbed) – 300 g
- Carrots - 2 pieces
- Celery - 2 pieces
- Onion - 1 piece
- Potatoes - 3 pieces
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the chicken until tender, strain the broth.
Wash the chopped peas and boil them in the broth for about 20 minutes.
Add the sliced potatoes, and after 10 minutes – the rest of the vegetables.
Cook the soup until the potatoes and peas are ready and season at the end. Return the chicken.
Cut the bread into cubes, fry in a dry pan until browned and sprinkle with herbs. Send the crackers to the soup when serving.
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