Celery and Chicken Soup

Celery and chicken soup is suitable for both children and adults who care about their figure. It turns out to be rich, light enough and useful. And celery promotes a fast metabolism.

Ingredients

• Chicken thighs - 2-3 Pieces
• Potatoes - 2 Pieces
• Onion - 1 Piece
• Carrot - 1 Piece
• Celery stalks - 3-4 Pieces
• Parsley - To taste
• Salt - To taste
• Pepper - To taste
• Vegetable oil - 2-3 tbsp. spoons
• Water - 3 Liters

Directions

1. Rinse chicken thighs and place in a saucepan. Pour one liter of cold water into it. Put on fire and bring to a boil. Remove the foam with a slotted spoon, season with salt and pepper. Reduce heat to medium-low and simmer for another 20-25 minutes.
2. After 25 minutes, when the chicken is cooked (the meat is tender and loose from the bone), select the thighs on a separate plate. Strain the broth and return to the saucepan.
3. Rinse and peel the potatoes and carrots. Rinse the parsley and celery stalks. Peel the onion.
4. Cut the carrots into rings or half rings (depending on their size). Cut the potatoes, onions and celery into cubes. Chop the parsley.
5. Put the broth on medium heat and toss the chopped potatoes into it. At this time, fry celery, carrots and onions in vegetable oil until soft. Then add vegetables to the broth to the potatoes. Season with salt and pepper, bring to a boil and cook for 6-7 minutes.
6. Remove the chicken meat from the bone. Add to vegetable broth. Cook for a few more minutes.
7. Add chopped parsley to the prepared soup, turn off the heat and let it brew under the lid for 8-10 minutes. Celery and chicken soup is ready "Serve with croutons or bread. Bon appetit!