Chicken Breast and Potato Soup

Peel the potatoes, onions, and carrots.

Place the washed chicken breast into a 3-liter pot, pour water leaving enough space for potatoes. Put it on medium heat, bring to a boil and skim off the foam.

While the water is boiling, finely chop the onion, grate the carrot on a coarse grater or cut it into small cubes. Cut the potatoes into thin strips.

Place the sliced potatoes in cold water for 5 minutes, then rinse three times with cold water to remove the starch.

After removing the foam, add the prepared vegetables to the pot. Salt, pepper, and add approximately one teaspoon of curry or another herb seasoning to taste.

Cook on minimum heat under the lid for about 40 minutes until the vegetables are completely cooked. Make sure the soup does not boil too vigorously.

Let the soup steep for 10–15 minutes and serve.