Cooking with inspiration, a light soup of young vegetables in the chicken broth and cheese with small pasta. The role of potatoes here will "play" a young zucchini. No spices. Soup, you can say, diet. I suggest you try it. It's fast and with good results!
If you boil the chicken fillet in advance, you will spend very little time preparing the soup, about 30 minutes. With broth -1 hour.
Boil the chicken fillet in a saucepan, pour 1 liter of water into it. When the water boils, remove the foam and spread the onion directly in the husk entirely and the carrot, cut into quarters. These vegetables will make the broth Golden.
Salt to taste.
When the meat is cooked, remove it from the pan along with the carrots. Carrots are useful for soup. Strain the broth and warm it to hot (if you had it cooked in advance) to make the soup.
In a pot with a thick bottom, where we will first stew the vegetables, and then cook the soup, pour the oil. Warm it and spread a clove of garlic, cut in half lengthwise. Hold the garlic for a minute so that it gives the flavor to the oil, then you can remove it. I'll do it later.
Next-onion, chopped fine. We gild it and add grated carrots. Reduce the heat to a minimum, cover with a lid and simmer the carrots for 10 minutes.
Next, we send the zucchini, cut into small cubes. Mix and simmer for another 10 minutes until the vegetables are ready. DON'T FRY VEGETABLES!
While the vegetables were languishing, I took the boiled fillet apart into small fibers. Sent it to the vegetables. The cooked carrots in the broth were also cut into small cubes and sent to the same place.
Stirred and poured hot strained broth. Brought to a boil, cook for 3-5 minutes.
Laid out a small paste. I have stars. Solid pasta.
I cooked the soup for another 3 minutes, tried it with salt and a little salt, took it off the fire. Ready.
I didn't put any spices or Bay leaves in the soup. I don't like Bay leaves in chicken soup!
Serve the soup with fresh herbs. This is optional.