- 3 or 4 pieces of chicken (with bone)
- 1 onion
- 1 carrot
- 2 or 3 garlic cloves
- 1 stick of celery
- 1 small potato
- 1/2 green pepper
- olive oil
Chop garlic, onion, carrot, pepper, potato and celery.
Fry garlic, onion and chicken in a pot with a little olive oil on medium heat. Let them cook until they are golden. Add salt.
Add the remaining vegetables. Stir it and pour 2 liters of water.
Increase the heat. When the water is boiling, low the heat and let it cook for 1 hour. Then, strain it and save them (soup and vegetable) for later.
When the soup is cold, remove excess fat, as the soup will be clearer.
Serve the soup very hot, like a consommé, or with vegetables and short noodles.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.