👨‍🍳 作り方

1. 1

   Place the chicken in a large pot with water. Add salt and a bay leaf. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface.

2. 2

   Remove the chicken from the pot and set aside to cool slightly. Strain the broth and discard the bay leaf. Once cooled, shred or dice the chicken meat.

   💡 プロのコツ: Ensure all impurities are skimmed off for a clear broth.
3. 3

   In the same pot (or a clean one), heat the oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

4. 4

   Add the minced garlic and sauté for another minute until fragrant.

5. 5

   Add the diced carrots, cubed potatoes, and chopped celery to the pot. Pour in the strained chicken broth.

   💡 プロのコツ: Ensure vegetables are cut into uniform sizes for even cooking.
6. 6

   Bring the soup to a boil, then reduce heat and simmer for about 20-25 minutes, or until the vegetables are tender.

7. 7

   Add the shredded or diced chicken back into the soup. Season with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning before serving.
8. 8

   Simmer for another 5 minutes to heat the chicken through.

9. 9

   Serve hot, garnished with fresh chopped parsley.

   💡 プロのコツ: A dollop of sour cream or a squeeze of lemon can be added for extra flavor.