The soup is cooked in chicken broth with potatoes, green peas and vegetables.

Components

  • chicken breasts – 2 pcs.;
  • water – 2 l;
  • carrots – 1 pc.;
  • bell pepper – 1 pc.;
  • onions – 1 pc.;
  • asparagus beans – 150 g;
  • tomato – 1 pc.;
  • green peas – 100 g;
  • potatoes – 4 pcs.;
  • fresh parsley;
  • ground black pepper;
  • salt.

Cooking

Pour water into the pan and put chicken fillet in it, salt. Cook for 40 minutes from the moment of boiling. Remove the finished meat from the broth. Cool and cut into medium pieces.

Wash the asparagus and cut into medium pieces.

Peel the green pea pods.

Peel the carrots, cut into rings. Peel the onion, chop finely and send to the broth along with the carrots, beans and peas.

Wash the potatoes, peel, cut into cubes and add to the broth.

Wash the bell pepper, peel the seeds and cut into small pieces.

Pour boiling water over the tomato, cut into cubes.

Add vegetables to the soup. Salt, pepper. When the soup starts to boil, put the chicken fillet. Simmer for 15 minutes. Sprinkle the soup with chopped parsley.

Tips

  • If you don't find fresh peas, use frozen ones.

Read also:

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  • Salad with smoked breast and fresh cucumbers: a recipe for a festive feast